Pork ‘N’ Apple Lettuce Cups with Chips

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Prepare your vegetables. Toss potatoes with chip spice mix and a drizzle of oil on prepared tray. Season and roast for 25-30 minutes, until golden and cooked through. Turn once during cooking.
2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook apple, carrot and courgette for 4-5 minutes, until softened but not coloured. Stir through pork spice mix and cook a further 30 seconds, until fragrant. Remove from heat and place in a large bowl to cool slightly.
3. Add all remaining pork ‘n’ apple rissole ingredients to bowl with veggies and mix well using clean hands. Using a ¼ cup measure, shape mixture into patties, about 1cm-thick. Place on a plate or tray.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook rissoles, in two batches, for about 4 minutes each side, until cooked through. Use a fish slice to push down on patties as they cook. Reduce heat if colouring too quickly. Set aside, covered to keep warm.
5. Place lettuce, tomato and cucumber on a serving platter.
6. To serve, fill a lettuce cup with pork ‘n’ apple rissoles and top with tomato and cucumber slices. Dollop over a little tomato sauce or relish (if using) and mayonnaise. Sprinkle with green part of spring onion and serve fries on the side.