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

• Meanwhile, thinly slice cucumber into 
half-moons. 
• Thinly slice apple into sticks. 
• Finely chop parsley. 
• Slice lemon into wedges.

• In a medium bowl, combine beef mince, fine 
breadcrumbs, classic roast seasoning, parsley, 
the egg and a pinch of pepper. Using damp 
hands, roll heaped spoonfuls of beef mixture
(3-4 per person) into meatballs, then flatten into 
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.

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

• In a second medium bowl, combine shredded 
cabbage mix, cucumber, apple, parsley, a 
squeeze of lemon juice and a drizzle of olive oil. 
Season to taste with salt and pepper. 
Little cooks: Take the lead by combining the 
ingredients for the slaw! 

• Divide spiced beef rissoles, cheesy kūmara fries 
and apple slaw between plates.
• Serve with dill & parsley mayonnaise and any 
remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by dolloping 
over the herby mayo!