Cheeseburger-Style Beef Rissoles

• Meanwhile, thinly slice cucumber and brown onion. Grate carrot (see ingredients).

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil to medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. Reduce heat to medium. • Add the balsamic vinegar, brown sugar and a splash of water and mix well. • Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Meanwhile, in a medium bowl, combine beef mince, the egg, fine breadcrumbs, All American spice blend, Dijon mustard and a pinch of salt. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make rissoles (3-4 per person). Set aside on a plate. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over each rissole and cover with a lid (or foil) so the cheese melts.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• Meanwhile, combine a drizzle of olive oil and white wine vinegar in a medium bowl. • Season, then add carrot, cucumber and mixed salad leaves. Toss to coat.