Turkey Rissoles with Cheesy Oven Fries and Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Toss potatoes with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 20 minutes, until tender. Turn once during cooking. Evenly sprinkle over cheese and cook for a further 5 minutes, or until cheese has melted.
3. In a large bowl, mix all turkey rissole ingredients (except oil) until combined and season with pepper. Using a ¼ cup measure and clean, damp hands, shape mixture into balls. Flatten balls into 1cm-thick patties and set aside on a plate.
4. Heat olive oil in a large fry-pan on medium heat. Cook turkey rissoles, in batches, for about 1 minute each side, until golden. Push potatoes to one side of oven tray and place rissoles on tray to finish cooking in oven for about 3 minutes, or until cooked through.
5. Prepare the salad. Dice cucumber 1cm, roughly chop spinach. Toss both in a bowl with a drizzle of extra-virgin olive oil and lemon juice (if using). Season with salt and pepper.
6. In a bowl, mix all tomato mayo ingredients until combined.
7. Place turkey rissoles and salad onto plates with cheesy oven fries on the side. Serve with a dollop of tomato mayo.