Garlic & Herb Pork Rissoles

• Meanwhile, finely chop garlic. • In a large bowl, combine pork mince, garlic, panko breadcrumbs (see ingredients), the egg, garlic & herb seasoning and the salt. Using damp hands, shape heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 rissoles per person). Transfer to a plate. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Remove from heat.

• When the roast veggies are ready, add baby spinach leaves to the oven tray. • Gently toss to combine.