Quick Parmesan Chicken Rissoles

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

Little cooks: Don your goggles and help peel off the onion's outer layer!

• In a large bowl, combine chicken mince, garlic & herb seasoning, shaved Parmesan cheese, fine breadcrumbs (see ingredients) and the egg. • 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. • Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Meanwhile, halve snacking tomatoes.

Little cooks: Help combine and roll the rissole mixture!