Garlic & Herb Parmesan Beef Rissoles

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

In a large bowl, combine the beef mince, garlic & herb seasoning, grated Parmesan cheese, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and transfer to a plate. You should get about 4-5 rissoles per person.

Wash and dry the frying pan. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the beef rissoles, in batches, until browned and cooked through, 4-5 minutes each side.

While the rissoles are cooking, halve the cherry tomatoes. In a medium bowl, combine the mixed salad leaves and cherry tomatoes. Add the Italian dressing (see ingredients) and toss to coat. Season to taste. In a small bowl, combine the garlic aioli and water (for the sauce).