650g chicken mince 1 brown onion, grated 1 egg 2 tablespoons mango chutney 1/3 cup flat-leaf parsley leaves, chopped 1 1/2 cups fresh multigrain breadcrumbs 3 teaspoons cajun spice seasoning 1.2kg chat potatoes olive oil cooking spray salad leaves, to serve

Mango salsa

• 2 large Calypso mangoes
• 2 Lebanese cucumbers, halved, deseeded, diced
• 1/2 small red onion, finely diced
• 1/2 long red chilli, deseeded, thinly sliced

Preparation

1. Combine mince, onion, egg, chutney, parsley, breadcrumbs and cajun seasoning in a bowl. Mix until well combined. Using 1/4 cup mixture at a time, shape mixture into twelve 8cm-long sausage shapes. Flatten slightly. Thread onto skewers. Cover and refrigerate for 1 hour, if time permits.
2. Meanwhile preheat oven to 230°C. Place potatoes in a saucepan of cold water over high heat. Cover and bring to the boil. Boil, uncovered, for 12 to 15 minutes or until just tender when tested with a skewer. Drain and allow to cool for 10 minutes. Place potatoes in a greased roasting pan. Using the heel of your hand, flatten potatoes. Spray generously with oil. Roast for 25 to 30 minutes or until crisp.
3. Preheat barbecue grill on medium heat. Spray kebabs lightly with oil. Barbecue, turning often, for 20 minutes or until cooked through.
4. Make mango salsa: Remove cheeks from mangoes. Cut flesh into 1cm cubes and place in a bowl. Add cucumber, red onion and chilli. Toss gently to combine. Arrange salad leaves and kebabs on plates. Spoon over salsa. Serve with potatoes.