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.
