• Preheat oven to 240°C/220°C fan-forced. 
• Cut carrot, potato and white turnip into  
bite-sized chunks. 
• Drain sweetcorn. 

• Place carrot, potato, white turnip and 
sweetcorn on a lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender,  
20-25 minutes. 

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

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

• 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.
• Remove pan from heat, then add sriracha, the 
honey and a splash of water, turning rissoles 
to coat. 

TIP: Add a splash more water if the glaze looks  
too thick.   
TIP: Sriracha is slightly spicy, use less if you're 
sensitive to heat.

• When the roasted veggies are done, remove tray 
from oven, then add baby spinach leaves and a 
drizzle of white wine vinegar. 
• Toss to combine and season to taste with  
salt and pepper. 

• Divide roast veggie toss between plates. 
• Top with sriracha-glazed pork rissoles.
• Dollop over the mayonnaise to serve. Enjoy!