• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato and garlic & herb seasoning on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 
20-25 minutes.
• Meanwhile, thinly slice pea pods lengthways. 

• In a large bowl, combine beef & pork mince, All-American spice blend, 
fine breadcrumbs, the egg, Dijon mustard and a pinch of salt.
• Using damp hands, form heaped spoonfuls of mixture into meatballs, then 
flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 
3-4 rissoles per person. 
Little cooks: Join the fun by helping combine the ingredients and shaping the 
mixture into rissoles! 

• When potatoes have 10 minutes remaining, heat a large frying pan over 
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 Cheddar cheese over rissoles and 
cover with a lid (or foil) until cheese melts. 

• In a medium bowl, combine slaw mix, pea pods and a drizzle of white wine
vinegar and olive oil. Season to taste.
• Divide beef-pork rissoles, slaw and garlicky potato chunks between plates. 
• Serve with burger sauce. Enjoy! 
Little cooks: Take the lead by tossing the slaw!