Sweet Chilli Turkey Rissoles with Slaw & Fries

Preheat oven to 200°C. Cut potatoes into batons and soak in cold water for 5 minutes. Drain, pat dry and toss with 1 Tbsp oil and salt and pepper. Spread out on a lined baking tray in one layer and bake for 20-25 minutes turning half way until golden and crisp.

Tip! Soaking the potatoes draws out some of the starch making for a crisper potato. It isn't essential but it's worth if if you have a few minutes to spare. They can be left soaking for up to 30 minutes.

Finely chop coriander stems (discard roots). Roughly chop leaves and set aside. Combine turkey mince with breadcrumbs, curry paste and coriander stems, season with a pinch of salt and roll into 2-3 rissoles per person. Heat a pan over medium high heat and add a drizzle of oil. Cook rissoles on both sides for 3-4 minutes or until cooked through.

Tip! Enough oil to swirl and cover the base of the pan.

Finely slice spring onion. In a bowl combine the slaw mix, mayo/yoghurt, ¹⁄₂ of the spring onions and most of the coriander leaves. Season to taste.

Tip! Reserve a few coriander leaves for garnish.

When rissoles are almost cooked through combine sweet chilli, sweet soy, cornflour and ¹⁄₄ cup water. Add to pan with the rissoles and cook for 1 minute, until sauce thickens and clings to the rissoles.

Divide slaw and fries between serving plates, add rissoles and garnish with sesame seeds and any remaining spring onions and coriander.

Preheat oven to 200°C. Cut potatoes into batons and soak in cold water for 5 minutes. Drain, pat dry and toss with 1 Tbsp oil and salt and pepper. Spread out on a lined baking tray in one layer and bake for 20-25 minutes turning half way until golden and crisp.

Tip! Soaking the potatoes draws out some of the starch making for a crisper potato. It isn't essential but it's worth if if you have a few minutes to spare. They can be left soaking for up to 30 minutes.

Finely chop coriander stems (discard roots). Roughly chop leaves and set aside. Combine turkey mince with breadcrumbs, curry paste and coriander stems, season with a pinch of salt and roll into 2-3 rissoles per person. Heat a pan over medium high heat and add a drizzle of oil. Cook rissoles on both sides for 3-4 minutes or until cooked through.

Tip! Enough oil to swirl and cover the base of the pan.

Finely slice spring onion. In a bowl combine the slaw mix, mayo/yoghurt, ¹⁄₂ of the spring onions and most of the coriander leaves. Season to taste.

Tip! Reserve a few coriander leaves for garnish.

When rissoles are almost cooked through combine sweet chilli, sweet soy, cornflour and ¹⁄₄ cup water. Add to pan with the rissoles and cook for 1 minute, until sauce thickens and clings to the rissoles.

Divide slaw and fries between serving plates, add rissoles and garnish with sesame seeds and any remaining spring onions and coriander.