BBQ Chicken Rissoles & Caramelised Onions

• While the veggie fries are baking, thinly slice brown onion (see ingredients). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar (for the onion), the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to bowl and cover to keep warm.

• In a medium bowl, combine chicken mince, fine breadcrumbs, All-American spice blend, the egg and a pinch of salt. • 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.

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

• Meanwhile, thinly slice apple (see ingredients) into wedges. • In a medium bowl, combine a drizzle of balsamic vinegar (for the salad) and olive oil. Season with salt and pepper. • Add apple and mixed salad leaves. Toss to coat.