All-American Pork Rissoles & Avocado Salad

• While the wedges are baking, in a medium bowl, combine pork mince, All-American spice blend, fine breadcrumbs (see ingredients) and the egg. Season and mix well. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

Little cooks: Join the fun by helping rolling the rissole mixture! Make sure to wash your hands well.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add BBQ sauce, turning rissoles to coat.

• Meanwhile, roughly chop cucumber. • Slice avocado in half, scoop out flesh and thinly slice.

• In a large bowl, combine cucumber, avocado, mixed salad leaves and a drizzle of the vinegar and olive oil. • Season, then toss to combine.

Little cooks: Take charge by tossing the salad!