Lamb Rissoles with BBQ Mayo and Garlic Smashed Potatoes

Steps

1. oven to 230°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using).
2. Toss potatoes with a drizzle of oil on first prepared tray and season with salt and pepper. Roast for about 20 minutes, until tender. Remove tray from oven and use a potato masher to roughly smash potatoes. Toss with garlic, parsley and a drizzle of oil. Return to oven for about 10 minutes, until crispy.
3. While potatoes roast, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 2–3 minutes, add garlic and rissole spice mix and cook a further 30 seconds, until fragrant. Add mixture to a large bowl, along with all remaining rissole ingredients and combine well.
4. Wipe fry-pan clean with a paper towel. Using a ¼ cup measure and clean hands, roll rissole mixture into balls, then flatten slightly into 3cm-thick rissoles.
5. Return pan to medium heat with a drizzle of oil and cook rissoles for 2–3 minutes each side, until browned (they don’t have to be cooked through yet). Transfer to second prepared tray and bake for 3–4 minutes, until cooked through.
6. While rissoles cook, mix vinegar, oil and honey together in a large bowl. Dice cucumber 2cm; cut cherry tomatoes in half; remove core and seeds from capsicum and dice 2cm. Add all to bowl with dressing, season and toss to combine. In a small bowl mix mayonnaise and BBQ sauce (if using).
7. Divide garlic smashed potatoes and lamb rissoles between plates, with a dollop of BBQ mayo (if using). Serve diced salad on the side.