Rissoles with potato salad

click below to get the full recipe

INGREDIENTS

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

How to Make It

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.

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.

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

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