Chicken and Veggie Patties with Roast Potato Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
2. Toss potatoes on prepared tray with a drizzle of olive oil. Season with salt and pepper and bake for 20–25 minutes, until golden and tender. Turn once during cooking. During the last 2–3 minutes of cook time, toss corn through potatoes to lightly cook. Remove from oven and allow to cool slightly.
3. Grate courgette into a clean tea towel or paper towel and squeeze out excess moisture then place in a large bowl. Add all remaining chicken and veggie patty ingredients and season with pepper. Use clean hands to mix until well combined. Using a ¼ cup measure, scoop out mixture and shape into patties. Heat a drizzle of oil in a large fry-pan (preferably non-stick) or use BBQ hot plate and cook patties for 3–4 minutes each side, until cooked through. Use a fish slice to push down as they cook and help form a crust.
4. While patties are cooking, whisk mayonnaise and mustard together in a large bowl. Gently toss cooked potatoes and spinach through and season with salt and pepper.
5. In a bowl mix together mayonnaise and sweet chilli or tomato sauce.
6. Divide chicken and veggie patties between plates with roast potato salad on the side. Serve mayonnaise mixture on the side for dipping.