• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into fries.
• Place fries on a lined oven tray. Drizzle with olive 
oil, sprinkle with sesame seeds, season with salt
and toss to coat.
• Bake until tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide between 
two trays. 

• Thinly slice tomato into wedges. 
• Shred cos lettuce.

• In a medium bowl, combine beef & pork mince, 
fine breadcrumbs, Kiwi spice blend and the egg.
• 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 a large bowl, combine tomato, cos lettuce
and a drizzle of white wine vinegar and 
olive oil.

Little cooks: Take the lead and help toss the salad!

• Divide cos salad, sesame fries and rissoles 
between bowls.
• Top with shredded Cheddar cheese and burger 
sauce to serve. Enjoy!