Turkey and Apple Rissoles with Chips and Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss chips on prepared tray with a drizzle of oil and season with salt. Bake for 20-25 minutes, until golden and cooked through. Turn once to ensure even cooking.
3. While chips bake, grate onion and apple and finely chop first measure of spinach. Add all to a large bowl, along with turkey, breadcrumbs and salt. Use clean hands to combine well.
4. Use a tablespoon measure to scoop out 2 tablespoons of mixture at a time and dollop onto a board. Once you’ve used up all the mince, start rolling portions into balls then flatten slightly into rissoles, about 1cm-thick.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook rissoles for 2 minutes each side. Remove tray with chips from oven, move chips to one side of tray and place rissoles on the other side. Return to the oven to cook for about 4 minutes, until cooked through.
6. Whisk oil, vinegar and mustard together in a large bowl. Roughly chop second measure of spinach; peel and grate carrot; thinly slice apple then cut into thin matchsticks. Add all to bowl with dressing, toss to combine and season to taste. In a small bowl combine sweet chilli mayo ingredients.
7. divide turkey and apple rissoles, chips and salad between plates. Serve a dollop of sweet chilli mayo on the side.