Turkey Rissoles with Cheesy Oven Fries

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes with a drizzle of olive oil on first prepared tray and season with salt and pepper. Bake for 20-25 minutes, or until almost tender. Turn once during cooking. Sprinkle over cheese and return to oven for a further 5 minutes, until cheese is melted and golden.
3. In a large bowl, combine all turkey rissole ingredients and season with pepper. Using 2 tablespoons worth of mixture and clean, damp hands, shape into golf ball-sized balls then flatten slightly
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook rissoles for about 1 minute each side, until just browned. Place on second prepared tray and finish cooking in the oven (on rack above fries) for 3-5 minutes, until cooked through.
5. While rissoles are cooking, prepare the salad. Dice tomato and cucumber 1cm; roughly shred lettuce; peel and grate carrot. Toss all in a large bowl, along with mint, a drizzle of extra-virgin olive oil and lemon juice (if using). Season to taste with salt and pepper.
6. In a small bowl, combine tomato sauce and mayonnaise.
7. divide turkey rissoles and salad between plates. Serve cheesy oven fries and a dollop of tomato mayo on the side.