Chicken Rissoles with Cheesy Oven Fries

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using). Toss potatoes with a drizzle of olive oil on first prepared tray and season. Bake (on lower-middle oven rack) for 20-25 minutes, 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.
2. In a large bowl, combine all chicken rissole ingredients and season with pepper. Using 2 tablespoon amounts and clean, damp hands, shape into golf ball-sized balls then flatten slightly.
3. 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 oven rack above fries) for 3-5 minutes, until cooked through.
4. Cut tomatoes in half; roughly shred lettuce; finely dice capsicum; peel courgette into ribbons. Toss all in a bowl with a drizzle of extra-virgin olive oil and lemon juice (if using). Season to taste.
5. In a small bowl, combine tomato sauce and mayonnaise.
6. To serve, divide chicken rissoles and salad between plates with cheesy oven fries on the side. Serve with a dollop of tomato mayo.