• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-size 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. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• When potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Add rissoles in batches and cook, 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, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide cheesy beef & pork rissoles, pea pod slaw and garlicky potato chunks between plates. Serve with burger sauce. Enjoy! Little cooks: Take the lead by tossing the slaw!