To Prep


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Rissoles with potato salad

  • 2 teaspoons olive oil
  • 1 brown onion, finely chopped
  • 500g beef mince
  • 70g (1 cup) fresh breadcrumbs, made from day-old bread
  • 1⁄4 cup chopped fresh continental parsley
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 egg, lightly whisked
  • 800g Golden Delight potatoes, peeled
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 180g (3/4 cup) creme fraiche
  • 1/2 red onion, finely chopped
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh continental parsley
  • Bought tomato relish, to serve
    • Method
    • Notes
    1. Step 1

      Heat oil in a frying pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until golden. Set aside to cool. Place onion, mince, breadcrumbs, parsley, sauce and egg in a bowl. Season. Use your hands to mix until well combined. Divide into 8 portions. Shape each into a patty. Place on a tray. Cover. Chill for 1 hour to rest.

    2. Step 2

      Cook potatoes in a saucepan of salted boiling water for 20 minutes or until tender. Drain. Set aside and cool slightly. Coarsely chop. Combine oil, vinegar and mustard in a bowl. Season. Add potatoes. Toss to coat. Set aside until almost cool. Add creme fraiche, red onion, mint and parsley.

    3. Step 3

      Spray a frying pan with oil and heat over medium-high heat. Add half the patties. Cook for 5 minutes each side until cooked through. Transfer to a plate. Repeat with remaining patties. Serve with relish and potato salad.

    Secret ingredient: Worcestershire sauce brings beef rissoles to life with its sweet savoury taste.