Double Pork & Caramelised Onion Rissoles

Meanwhile, roughly chop tomato. Grate the carrot. Finely chop garlic. In a small bowl, combine caramelised onion chutney, the balsamic vinegar (for the glaze) and the water. Set aside. Little Chefs: Take charge by combining the ingedients for the sauce!

In a large bowl, combine pork mince, garlic, fine breadcrumbs, Dijon mustard, egg and garlic & herb seasoning. Season with pepper. Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. Little Chefs: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

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. Remove pan from heat, then add caramelised onion mixture, turning rissoles to coat.

While rissoles are cooking, combine the balsamic vinegar (for the salad) and a drizzle of olive oil in a second medium bowl. Season, then add mixed salad leaves, tomato and carrot. Toss to coat.