Rissoles with potato salad
Indulge in a classic comfort meal with this recipe for juicy, flavorful rissoles accompanied by a creamy, zesty potato salad. Perfectly seasoned ground beef rissoles are paired with a refreshing potato salad made with sour cream, mustard, and fresh spearmint. This delicious and easy-to-follow recipe is ideal for a satisfying family dinner or a weekend treat.
- 24 Aug 2024
- Cook time 30 min
- Prep time 85 min
- 4 Servings
- 12 Ingredients
Rissoles with potato salad is a delightful and satisfying meal that combines juicy, flavorful beef patties with a refreshing and creamy potato salad. This dish is perfect for family gatherings, barbecues, or a comforting dinner at home. The use of fresh herbs, tangy mustard, and sour cream in the potato salad pairs beautifully with the savory rissoles, creating a balanced and delicious plate.
Ingredients:
Instructions:
1. Peel and cut the potatoes into bite-sized cubes.
2. Place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain and allow to cool.
3. In a large mixing bowl, combine 1 tablespoon of vinegar, 1 teaspoon of mustard, and 1 cup of sour cream. Mix well to combine.
4. Add the cooled potatoes to the dressing along with 2 tablespoons of chopped fresh spearmint. Gently toss to coat the potatoes evenly. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
1. In a large bowl, combine 18 oz of ground beef, 1/2 cup of bread crumbs, 2 tablespoons of chopped fresh parsley, 1 tablespoon of Worcestershire sauce, and 1 beaten egg. Mix until all ingredients are well combined.
2. Divide the mixture into equal portions and shape each portion into a patty, about 2-3 inches in diameter.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped 1/2 red onion and cook until soft, about 5 minutes.
4. Add the rissoles to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. If the skillet becomes dry, add more olive oil as needed.
1. Arrange the rissoles on a platter with the potato salad on the side.
2. Garnish with additional parsley or mint if desired.
3. Enjoy your delicious Rissoles with Potato Salad!
Tips:
- Make sure to finely chop the red onion and parsley for the rissoles to ensure even distribution and flavor in each bite.
- Chill the potato salad in the fridge for at least an hour before serving to allow the flavors to meld together.
- For extra flavor, try using homemade bread crumbs or adding a pinch of your favorite spices to the rissole mixture.
- When forming the rissoles, wet your hands slightly to prevent the mixture from sticking and to achieve a uniform shape.
- Consider boiling the potatoes with their skins on to retain nutrients and then peeling them once they're cooked and cooled.
Rissoles with potato salad is a harmonious blend of savory and refreshing flavors, making it a versatile and beloved meal. Whether you're serving it at a family feast or a casual dinner, the combination of juicy rissoles and creamy potato salad is sure to impress. Enjoy this recipe with your loved ones and savor the delightful contrast of textures and tastes.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 670kcal | 27% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 5g | 14% |
| Sugar 6g | 6% |
| Fat | |
| Fat 60g | 69% |
| Saturated 18g | 63% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 150mg | 28% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.46mg | 36% |
| Vitamin B3 8mg | 53% |
| Vitamin B6 1.08mg | 64% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 3.02ug | 126% |
| Vitamin C 45mg | 50% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 50ug | 41% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.36mg | 0% |
| Iron, Fe 5mg | 48% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 1430mg | 42% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 280mg | 18% |
| Zinc, Zn 7mg | 59% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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