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Beef rissoles with grilled potato and spinach salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Summer dinner: Beef rissoles by Curtis Stone served with grilled potato and spinach salad.
Ingredients:
  • 4 medium red washed potatoes
  • 11.80 gm Brand Whole Grain Mustard
  • 40.00 ml Brand White Wine Vinegar
  • 72.80 gm Brand Olive Oil, plus 1-2 tsp for brushing
  • 1/2 small brown onion, thinly sliced
  • 20.00 ml fresh thyme, chopped
  • 75g baby spinach
  • 500g Brand 3 Star Beef Mince
  • 1/2 small brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1.25 gm Paprika
  • 6.10 gm Brand Worcestershire Sauce
  • 1 large Brand Free Range Egg
Instructions:
  • In a medium saucepan, cover the potatoes with water and add a pinch of salt. Bring to a boil and cook for 6 minutes until the potatoes are tender but still firm, ensuring not to overcook them as they will be grilled later.
  • Drain the potatoes and let them dry in the pan until they're cool enough to handle, then cut into quarters.
  • Prepare the dressing by whisking mustard and white wine vinegar in a large bowl until well combined. Gradually drizzle in olive oil while whisking until a smooth and creamy texture forms. Mix in onion, thyme, salt, and pepper.
  • Mix together ground beef, diced onion, minced garlic, fresh thyme, paprika, Worcestershire sauce, and an egg. Season generously with salt and pepper. Shape the mixture into 8 round balls and gently flatten into 1cm thick rissoles.
  • Heat up your BBQ or grill pan until it reaches a nice medium-high temperature. Brush the rissoles with oil and cook them for 6-8 minutes until they are golden brown on both sides and fully cooked. Once done, take them off the heat and let them rest for 3 minutes before enjoying.
  • As the rissoles cook, generously brush the potatoes with olive oil and season with salt and pepper. Grill until achieving beautiful grill marks and the potatoes start to brown, turning occasionally, for about 5 minutes.
  • Transfer the grilled ingredients to a bowl and toss with the flavorful vinaigrette.
  • Combine the spinach with the potatoes, gently coat them, and divide among 4 plates. Serve with rissoles and drizzle with any extra dressing.

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