Pork Rissoles & Cheesy Sweet Potato Fries

• Meanwhile, grate carrot.

• In a large bowl, combine pork mince, fine breadcrumbs, Nan's special seasoning, the egg and a generous pinch of salt. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). • Set aside on a plate.

• 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.

• Meanwhile, combine a drizzle of the balsamic vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves and carrot. Toss to coat.

Little cooks: Help combine the dressing and toss the salad!