Chicken Rissoles with Cheesy Fries and Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using). Toss fries with a drizzle of olive oil on prepared tray and season. Roast for about 20 minutes, until tender. Turn once during cooking. Evenly sprinkle over cheese and cook a further 5 minutes, until cheese has melted.
2. In a large bowl, mix all chicken rissole ingredients (except oil) until combined and season with pepper. Using a ¼ cup measure and clean, damp hands, shape mixture into balls. Flatten balls into 1cm-thick patties and set aside on a plate.
3. Heat oil in a large fry-pan on medium heat. Cook rissoles, in batches, for about 1 minute each side, until golden. Push potatoes to one side of tray and place rissoles on the other side. Return tray to oven for about 3 minutes, until rissoles are cooked through.
4. Prepare the salad. Dice cucumber 1cm and roughly chop spinach. Toss both in a bowl with a drizzle of extra-virgin olive oil and vinegar. Season to taste.
5. In a bowl, combine all tomato mayo ingredients.
6. To serve, divide chicken rissoles and salad onto plates with cheesy oven fries on the side. Serve with a dollop of tomato mayo.