• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. • Meanwhile, grate carrot. Thinly slice cucumber. • In a medium bowl, add mixed salad leaves, carrot and cucumber. Set aside. • In a small bowl, combine Hollandaise with a dash of water. Set aside.

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

• In a large bowl, combine beef & pork mince, Aussie spice blend, grated Parmesan cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, roll heaped spoonfuls of mince mixture into meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.

• Add a drizzle of balsamic vinegar and olive oil to the cucumber salad and toss to coat. Season with salt and pepper. • Divide fries, beef and pork rissoles and cucumber salad between plates. • Top rissoles with caramelised onion and serve with Hollandaise. Enjoy! Little cooks: Kids can add the finishing touch by dolloping over the Hollandaise.