All-American Pork Rissoles

While the wedges are baking, finely chop the garlic. Finely chop the brown onion (see ingredients). In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the diced tomatoes (see ingredients), BBQ sauce (see ingredients), brown sugar and balsamic vinegar. Stir to combine and bring to a simmer. Stir occasionally until thickened, 7-8 minutes. Stir through the butter until melted. Season and set aside.

While the relish is simmering, roughly chop the cucumber. Trim and halve the snow peas. In a large bowl, combine the cucumber, snow peas and mixed salad leaves.

In a second large bowl, combine the pork mince, All-American spice blend, fine breadcrumbs and eggs. Season and mix well. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 4-5 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Pour over the relish and turn the rissoles to coat. Set aside. Add the balsamic vinaigrette dressing (see ingredients) to the salad. Toss to coat.