Asian-Style Beef Rissoles

• Meanwhile, finely chop garlic. • In a small bowl, combine the soy sauce, the honey and the water. Set aside.

Little cooks: Take charge by combining the sauces!

• In a medium bowl, combine beef mince, garlic, lemon pepper spice blend, fine breadcrumbs and the egg. Season with salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). • Transfer to a plate.

• 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. • Return all rissoles to pan, then add honey-soy glaze, turning rissoles gently to coat. Cook until slightly reduced, 1 minute. • Remove from heat.

TIP: For best results, drain the oil from the pan before cooking the sauce.

• Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, combine slaw mix, cucumber, Japanese dressing and crushed peanuts.

Little cooks: Lend a hand by tossing the slaw!