Mini Beef Patty Munch, Haloumi & Cos-Cucumber Crunch

• Meanwhile, trim end of baby cos lettuce and separate leaves.
• Thinly slice cucumber into sticks.
• Thinly slice tomato into wedges.

Little cooks: Help wash the veggies!

• In a medium bowl, combine beef mince, fine breadcrumbs, all-American spice blend, the egg and a pinch of salt.
• Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.

• 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.
• In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over rissoles and cover with a lid so cheese melts.

Little cooks: Add the finishing touch by sprinkling the cheese on top.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.