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 parsley. This delicious and easy-to-follow recipe is ideal for a satisfying family dinner or a weekend treat.

  • 02 Feb 2025
  • Cook time 30 min
  • Prep time 85 min
  • 4 Servings
  • 12 Ingredients

Rissoles with potato salad

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:

1/3 cup olive oil
80g
1/2 red onion
80g
18 oz ground beef (80/20%)
510g
1/2 cup bread crumbs
44g
2 tbsp fresh parsley
10g
1 tbsp worcestershire sauce
16g
1 egg
50g
4 potatoes
800g
1 tbsp vinegar
16g
1 tsp mustard
5g
1 cup sour cream
230g
2 tbsp parsley
30g

Instructions:

1. Prepare the Potato Salad:
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 parsley. Gently toss to coat the potatoes evenly. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
2. Prepare the Rissoles:
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.
3. Serve:
1. Arrange the rissoles on a platter with the potato salad on the side.
2. Garnish with additional parsley 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 Size470 grams
Energy
Calories 670kcal33%
Protein
Protein 30g21%
Carbohydrates
Carbohydrates 50g14%
Fiber 5g14%
Sugar 6g6%
Fat
Fat 60g69%
Saturated 18g63%
Cholesterol 180mg-
Vitamins
Vitamin A 110ug12%
Choline 150mg28%
Vitamin B1 0.36mg30%
Vitamin B2 0.46mg36%
Vitamin B3 8mg53%
Vitamin B6 1.08mg64%
Vitamin B9 70ug18%
Vitamin B12 3.02ug126%
Vitamin C 45mg50%
Vitamin E 0.63mg4%
Vitamin K 50ug41%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.36mg40%
Iron, Fe 5mg48%
Magnesium, Mg 88mg20%
Phosphorus, P 410mg33%
Potassium, K 1430mg42%
Selenium, Se 30ug53%
Sodium, Na 280mg18%
Zinc, Zn 7mg59%
Water
Water 320g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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