Perfect for outdoor dining, these rissoles are best enjoyed with a side of grilled potato and
spinach salad. The combination of juicy, flavorful beef and the fresh, vibrant salad creates a
meal that’s both satisfying and refreshing, ideal for warm summer evenings. Enjoy this
this is delightful dish with friends and family memorable dining experience .
Ingredients(13)
● 4 medium red washed potatoes
● 2 tsp Coles Brand Whole Grain Mustard
● 2 tbsp. Coles Brand White Wine Vinegar
● 4 tbsp. Coles Brand Olive Oil, plus 1-2 tsp for brushing
● ½ small brown onion, thinly sliced
● 1 tbsp. fresh thyme ,chopped
● 75g baby spinach
● 500g Coles Brand 3 star Beef Mince
● ½ small brown onion, finely chopped
● 1 clove garlic, finely chopped
● ½ tsp Master food Paprika
● 1 tsp Coles Brand Worcestershire Sauce
● 1 large Coles Brand Free Range Egg
Step 1:
Put the potatoes in a medium saucepan and cover them with water. Add a pinch of salt and
bring to a boil. Cook for 6 minutes, or until the potatoes are tender but still firm. Be careful
not to overcook, as they will be grilled later.
Step 2:
Drain the potatoes and return them to the pan to dry and cool. Once they are cool enough to
handle, cut them into quarters.
Step 3:
To make the dressing, whisk together mustard and white wine vinegar in a large bowl.
Gradually pour in the olive oil while whisking continuously until the mixture is smooth and
creamy. Stir in the onion and thyme, then season with the salt and pepper.
Step 4:
For the rissoles, combined beef mince, onion, garlic, thyme, paprika, Worcestershire sauce ,
egg. Season with the salt and pepper. Mix thoroughly and shape into 8 round balls, then
faltten each into 1cm thick rissoles .
Step 5:
Preheat your BBQ or grill pan to medium-high heat. Brush the rissoles with oil and cook
them for 6-8 minutes, flipping once, until they are golden brown on both side and cooked
through. Remove them from the heat and let them rest for 3 minutes before serving.
Step 6:
While the rissoles are coooking, brush the pototoes with olive oil and season them with
saltband pepper. Grill them until grill marks appear and the potatoes start to brown, about 5
minutes, turning occasionally.
Step 7:
Remive the grill and place in bowl with vinaigrette.
Step 8:
To serve, combine the spinach with the potatoes in the bowl and gently toss to coat them,
evenly with the dressing. Divide the mixture evenly among 4 plates and serve alongside the
rissoles. Duzzel any remaining dressing over the plated dishes for added flavor.
