• Preheat oven to 220°C/200°C fan-forced. 
• Peel kūmara, then cut into thin fries.
• Place kūmara fries on a lined oven tray. Drizzle generously with olive oil, season with salt and 
pepper and toss to coat.
• Spread out evenly, then roast until tender, 
20-25 minutes. 

Little cooks: Help with seasoning and tossing 
the fries. 

• Meanwhile, thinly slice tomato into wedges.
• In a medium bowl, combine pork mince, 
All-American spice blend, fine breadcrumbs, 
the egg and a pinch of salt. 

• Using damp hands, shape pork mixture into 
2cm-thick mini patties (2 per person).
• Divide shredded Cheddar cheese between 
centres of each patty. Fold edges of meat up 
around cheese, shaping and sealing to create 
cheese-stuffed patties. 

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

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook patties in 
batches, until browned and cooked through, 
3-4 minutes each side.

• In a large bowl, combine mixed salad leaves, 
tomato and a drizzle of vinegar and olive oil. 
Season to taste. 

Little cooks: Help toss the salad. 

• Divide tomato salad, kūmara fries and cheesy 
lava pork patties between plates. 
• Serve with chargrilled capsicum relish. Enjoy!