Cheesy Bacon & Beef-Pork Rissoles

• In a medium bowl, combine beef 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, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook bacon until golden, 4-5 minutes. Transfer to a paper towel-lined plate. Return frying pan to medium-high heat with a drizzle of olive oil. • Add rissoles and cook in batches, until browned and cooked through, 3-4 minutes each side. • In the last 1-2 minutes of cook time, sprinkle Cheddar cheese and cooked bacon over rissoles and cover with a lid or foil until cheese melts.