Turkey Veggie Patties with Chips and Sweet Chilli Mayo

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to lowmedium (if using)
2. Toss potatoes with first measure of olive oil on prepared tray and season with salt and pepper. Roast for about 30 minutes, until golden and cooked through. Turn once during cooking.
3. Grate courgette into a clean tea towel or paper towel and squeeze out excess moisture, then place into a large bowl. Add turkey mince, carrot, salt, egg, mustard, Worcestershire sauce and panko breadcrumbs. Season with pepper and mix well using clean hands.
4. Use a ¼ cup measure to shape mixture into patties, about 1cmthick. Heat second measure of oil in a large fry-pan on lowmedium heat. Cook patties, in batches, for 3–4 minutes each side, until golden and cooked through. Set aside on a plate, covered with foil to keep warm
5. While patties are cooking, prepare the salad. Mix oil and vinegar together in a large bowl. Roughly chop baby spinach leaves; remove core and seeds from capsicum and thinly slice; cut cherry tomatoes in half. Add all to bowl with dressing, season with salt and pepper and toss to combine.While patties are cooking, prepare the salad. Mix oil and vinegar together in a large bowl. Roughly chop baby spinach leaves; remove core and seeds from capsicum and thinly slice; cut cherry tomatoes in half. Add all to bowl with dressing, season with salt and pepper and toss to combine.
6. In a small bowl mix mayonnaise and sweet chilli sauce together
7. Divide chips and turkey veggie patties between plates and serve salad on the side. Serve with a dollop of sweet chilli mayo.