Rissoles with potato salad
Rissoles with potato salad combines juicy beef patties with a creamy potato mix, featuring fresh herbs and tangy flavors. This dish is ideal for family meals or casual gatherings.
Cook time 30 min
Prep time 85 min
Ingredients:
1/3 cup olive oil1/2 red onion
18 oz ground beef (80/20%)
1/2 cup bread crumbs
2 tbsp fresh parsley
1 tbsp worcestershire sauce
1 egg
4 potatoes
1 tbsp vinegar
1 tsp mustard
1 cup sour cream
2 tbsp spearmint
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.
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 parsley. 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 if desired.
3. Enjoy your delicious Rissoles with Potato Salad!
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.
Rissoles with potato salad FAQ:
The rissoles should be cooked for about 4-5 minutes on each side in a skillet over medium heat. Ensure they are golden brown and cooked through.
Yes, you can substitute ground turkey or chicken for the ground beef. Keep in mind that the cooking time may vary slightly, so ensure the internal temperature reaches 165°F (75°C).
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the rissoles in a skillet or microwave until heated through.
Waxy potatoes, such as red or Yukon gold, work best for potato salad because they hold their shape well after cooking, making for a better texture in the salad.
Yes, you can make the potato salad ahead of time. It can be prepared a day in advance and refrigerated until you're ready to serve, allowing the flavors to meld.
Cooking 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.
Nutrition Facts
4 ServingsCalories 670kcal
Protein 30g
Carbohydrates 50g
Fiber 5g
Sugar 6g
Fat 60g
More recipes
Roast cherry tomato and rocket pesto spaghetti
A vibrant spaghetti dish with roasted tomatoes and rocket pesto.
21 Apr 2026Grilled salmon with lemon dill butter
Easy grilled salmon topped with lemon dill butter.
21 Apr 2026Bacon-wrapped beef with garlic mushrooms
Enjoy bacon-wrapped beef fillets with garlic mushrooms and spinach.
21 Apr 2026Pineapple-glazed pork with chiles and lime
Sweet and spicy pineapple-glazed pork with jalapenos and lime.
21 Apr 2026Honey garlic salmon with lemon and red pepper
Easy honey garlic salmon with lemon and red pepper.
21 Apr 2026Chicken and mushroom risotto
Creamy chicken and mushroom risotto topped with a fried egg.
21 Apr 2026Rosemary potato egg bake
Hearty rosemary potato egg bake perfect for breakfast or brunch.
21 Apr 2026One-pan gluten-free tomato basil pasta
A one-pan gluten-free pasta with tomatoes and basil, easy to make.
21 Apr 2026