Beef Rissoles With Grilled Potato And Spinach Salad

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Curtis Stone has your summer dinner sorted with beef rissoles. Serve outside with grilled potato and spinach salad.

The ingredient of Beef Rissoles With Grilled Potato And Spinach Salad

• 4 medium red washed potatoes
• 2 teaspoons coles brand whole grain mustard
• 2 tablespoons coles brand white wine vinegar
• 4 tablespoons coles brand olive oil plus 1 2 teaspoons for brushing
• 1 2 small brown onion thinly sliced
• 1 tablespoon fresh thyme chopped
• 75g baby spinach
• 500g coles brand 3 star beef mince
• 1 2 small brown onion finely chopped
• 1 clove garlic finely chopped
• 1 2 teaspoon masterfoods paprika
• 1 teaspoon coles brand worcestershire sauce
• 1 large coles brand free range egg

The Instruction of beef rissoles with grilled potato and spinach salad

• place potatoes in medium saucepan and cover with water add a little salt bring to the boil and cook for 6 minutes or until potatoes are tender but firm being careful to not overcook them as they will be cooked again on the grill
• drain the potatoes and return to the pan to dry and cool once cool enough to handle cut into quarters
• to make the dressing mix mustard and white wine vinegar in a large bowl using a whisk slowly pour in the olive oil while whisking until you achieve a smooth and creamy consistency add onion and thyme season with salt and pepper
• for the rissoles combine beef mince onion garlic thyme paprika worcestershire sauce and egg season with salt and pepper mix well and form into 8 round balls then flatten into 1cm thick rissoles
• preheat bbq or grill pan to medium high heat brush rissoles with oil and cook for 6 8 minutes until golden brown on both sides and cooked through remove from heat and rest for 3 minutes
• while rissoles are cooking brush the potatoes with olive oil and season with salt and pepper place on the grill and cook until grill marks are achieved and the potatoes are starting to brown about 5 minutes turn occasionally
• remove from grill and place in bowl with vinaigrette
• to serve add the spinach to the potatoes and gently toss to coat divide evenly among 4 plates and serve alongside rissoles drizzle with any remaining dressing

Nutritions of Beef Rissoles With Grilled Potato And Spinach Salad

calories: 556 87 calories
calories: 25 7 grams fat
calories: 5 7 grams saturated fat
calories: 37 5 grams carbohydrates
calories: 3 7 grams sugar
calories: n a
calories: 43 9 grams protein
calories: 153 milligrams cholesterol
calories: 169 milligrams sodium
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calories: nutritioninformation