Herby 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. Cook the onion, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, the water (for the onion) and brown sugar. 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. Transfer to a plate. You should get 3-4 rissoles per person.

Wash out the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the rissoles in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a clean plate and cover to keep warm.

While the rissoles are cooking, halve the cherry tomatoes. In a medium bowl, combine the mixed salad leaves, tomatoes and Italian dressing (see ingredients). Season with salt and pepper to taste and set aside. In a small bowl, combine the garlic aioli and water (for the aioli).