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Caramelised onion rissoles with charred potato salad
Caramelised onion rissoles with charred potato salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your charred potato salad with shaved parmesan or crumbled feta for extra flavor and creaminess.
Ingredients:
  • 800g chat potatoes
  • 36.40 gm extra virgin olive oil
  • 600g lean beef mince
  • 82.50 ml fresh breadcrumbs
  • 200g jar caramelised onion relish
  • 42.00 gm lemon juice
  • 2 garlic cloves, bruised
  • 250g cherry truss tomatoes
  • 82.50 ml fresh flat-leaf parsley leaves, torn
  • 40.00 ml fresh chives, chopped
  • 30g baby kale leaves
Instructions:
  • Boil potatoes in salted water until just tender, about 10 minutes. Drain and cut into halves or quarters based on size. Transfer to a large bowl and drizzle with 1 tablespoon of oil, tossing to coat evenly.
  • In a bowl, combine mince, breadcrumbs, and 1/4 cup relish. Season with salt and pepper, then mix thoroughly. Divide the mixture into 8 equal portions and shape into 1.5cm-thick patties.
  • Preheat a sizzling barbecue chargrill with oil over high heat. Place potatoes on the grill. Cook for 4 minutes on each side until nicely charred and golden brown. Transfer back to a bowl and drizzle with the rest of the oil, lemon juice, and garlic. Season with salt and pepper, then mix everything together. Set aside.
  • Preheat the barbecue plate to medium heat. Grill the patties for 2 to 3 minutes per side until fully cooked. Cook the tomatoes for 4 minutes until the skins begin to split. Mix parsley, chives, and kale into the potatoes. Remove and discard the garlic cloves. Toss everything together to combine.
  • Plate the patties alongside the potato salad, tomatoes, and the rest of the relish.

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