Aussie-Spiced Chicken Rissoles & Gravy

• Meanwhile, finely chop garlic. Trim green beans. Cut carrot into thin sticks. Set aside. • In a medium bowl, combine chicken mince, Aussie spice blend, 1/2 the garlic and a pinch of salt. • 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 carrot and green beans until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Remove from heat. Add baby spinach leaves and toss to combine. Season. • Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

• While the rissoles are cooking, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people) until smooth, 1 minute.