Rissoles with pan fried potatoes

Ingredients

For the rissoles:

• 250g pork mince
  
• 250g beef mince
  
• ½ cup lemon and herb panko breadcrumbs
  
• 1 egg
  
• 1 small onion, finely chopped
  
• ¼ cup fresh parsley, chopped (plus extra for garnish)
  
• 1 tbs Dijon mustard
  
• 1 tsp ground paprika (not smoked)
  
• Salt and pepper

For the potatoes:

• 1 kg potatoes, peeled
  
• 5 tbs olive oil, divided
  
• 4 tbs butter, divided
  
• Salt and pepper
  
• 4 tbs Australian mustard or Dijon, to serve

Method

Make the rissoles

In a large bowl, combine pork and beef mince, breadcrumbs, egg, onion, parsley, mustard, paprika, salt and pepper. Mix until combined. Shape into 8 even patties. Cover and refrigerate while preparing the potatoes.

Boil the potatoes

Place whole peeled potatoes in a large pot of cold salted water. Bring to a boil and cook for 10-15 minutes, depending on size, until just tender. Drain and let cool slightly, then slice into 1-2 cm thick rounds.

Pan fry the potatoes

Heat two large frying pans (or cook in 2 batches) over medium low heat. In each, add 2 tbs olive oil and 1 tbs butter. Divide the sliced potatoes between the pans and cook for 10-15 minutes, flipping occasionally, until golden brown. Add 1 tbs of butter to each pan during the last few minutes. Season with salt and pepper. Keep warm.

Cook the rissoles

Heat 1 tbs olive oil in a large frying pan over medium heat. Cook rissoles for about 5 minutes on each side, or until browned and cooked through.

Serve

Plate the rissoles with the crispy potatoes. Garnish with extra parsley, salt, and a dollop of mustard on the side.

Nutrition