Curtis Stone’s beef and pork rissoles are a great way to feed your family.

15m prep
20m cook
4 servings

15 Ingredients:

* 3 medium red washed potatoes

* 2 tbsp Coles Brand White Wine Vinegar

* 1 tbsp chopped fresh thyme

* 2 tsp Coles Brand Wholegrain Mustard

* 1/3 cup olive oil, plus 2 tbsp extra

* 1/2 small red onion, thinly sliced

* 8 50g Coles Brand Baby Spinach

* 1 Jazz apple, cored, cut into 1/2cm-thick slices

* 500g packet Coles Brand Pork & Beef Bolognaise Mince

* 1/2 small red onion, finely chopped

* 1 clove of garlic, finely chopped

* 1 tsp Coles Brand Worcestershire Sauce

* ½ tsp Coles Brand Ground Paprika

* 1 large free-range egg

* Olive oil, for brushing

6 Method / Steps

Step 1

Place the potatoes in a medium saucepan and cover with cold water. Add a little salt. Bring to the boil and cook for 7 mins, or until the potatoes begin to soften but are still firm in the centre (be careful not to overcook them as they will be grilled later). Drain the potatoes and return them to the pan to dry and cool. Once cool enough to handle, cut the potatoes into about 1/2cm-thick slices.

Step 2

Meanwhile, in a large bowl, whisk the vinegar, half the thyme and mustard to blend. Slowly add 1/3 cup of the oil whilst whisking to incorporate. Stir in the onion. Season with salt and pepper.

Step 3

To make the rissoles, combine the pork and beef mince, onion, garlic, remaining thyme, Worcestershire sauce, paprika, and egg. Season, with salt and pepper. Mix well and form into 8 balls.

Step 4

Preheat the barbecue or an indoor grill pan over medium-high heat. Brush the rissoles with oil and cook for 3 mins each side, or until cooked through and grill marks form. Transfer to a plate and rest for 3 mins.

Step 5

Meanwhile, brush the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the potatoes for 3 mins on each side, or until grill marks form. Transfer hot potatoes to the bowl of vinaigrette and toss to coat.

Step 6

Add the spinach and apple to the warm potatoes and vinaigrette and gently toss to coat. Divide the salad and rissoles among 4 plates. Drizzle with any remaining dressing and serve.

source – cooking365.co.za

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