Turkey, Apple and Cranberry Rissoles with Roast Potato Salad

Steps

1. Preheat oven to 230oC. Line two oven trays with baking paper. Toss potatoes on first prepared tray with oil and season with salt and pepper. Cook for about 25 minutes, until golden and crispy. Turn once during cooking.
2. In a large bowl, whisk mayonnaise and mustard together and set aside. Grate apple and carrot until you have ½ cup of each; roughly chop dried cranberries; thinly slice second measure of spinach. Place all in another large bowl.
3. Add all remaining turkey, apple and cranberry rissole ingredients to bowl with veggies and mix well using clean hands. Using a ¼ cup measure and clean, damp hands, scoop out turkey mix and roll into balls. Flatten slightly into rissoles, about 2cm-thick.
4. Heat oil in a large fry-pan on medium heat. Cook rissoles for about 2 minutes each side, until golden but not cooked through. Transfer to second prepared tray and finish cooking in the oven for about 6 minutes, until cooked through.
5. While rissoles are cooking, remove core and seeds from capsicum and dice 1cm. Thinly slice first measure of spinach and add to bowl with mayo/mustard mixture. Add roasted potatoes and toss to combine. Season to taste with salt and pepper.
6. To serve, divide roast potato salad and turkey, apple and cranberry rissoles between plates.