Chicken Rissoles with Cheesy Oven Fries

Steps

1. Prep and cook fries Preheat oven to 220oC. Preheat BBQ hot plate to medium (if using). Cut potatoes into 1cm thick fries. Toss on a lined oven tray with a drizzle of olive oil and season. Bake 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. Make rissoles In a large bowl, combine all chicken rissole ingredients with ½ tsp salt. Season with pepper. Using 2 Tbsp amounts and clean, damp hands, shape into golf ball-sized balls then flatten slightly.
3. Cook rissoles 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 rissoles on another lined oven tray and finish cooking in the oven (on oven rack above fries) for 3-5 minutes, until cooked through. Alternatively, cook rissoles on BBQ hot plate for 3-4 minutes each side, or until fully cooked through.
4. Prep salad Cut cherry tomatoes in half; roughly shred lettuce; finely dice capsicum; peel courgette into ribbons. Toss all in a bowl with and a drizzle of olive oil and lemon juice. Season.
5. Serve rissoles, fries and salad topped with a dollop of garlic aioli. Fussier foodies may prefer plain mayo.