01/10/2025
Today I want to share with you "Grilled Potato and Spinach Salad Served with Savory Beef Rissoles".
Servings: 4 pax
Total Time: 40 minutes
Nutrition Information (per serving):
Energy 2672 kj (639cal)
Protein 27.4g
Total Fat 45.1g
Saturated 12.5g
Carbohydrate Total 30.7g
Sugars 2.7g
Sodium 194.6mg
Cholesterol 0.1g
Ingredients:
4 medium red washed potatoes
2 tsp Coles Brand Whole Grain Mustard
2 tbsp Coles Brand White Wine Vinegar
4 tbsp Coles Brand Olive Oil, plus 1-2 tsp for brushing
1/2 small brown onion, thinly sliced
1 tbsp 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 tsp Masterfoods Paprika
1 tsp Coles Brand Worcestershire Sauce
1 large Coles Brand Free Range Egg
Directions:
1) 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.
2) Drain the potatoes and return to the pan to dry and cool. Once cool enough to handle, cut into quarters.
3) 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.
4) 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.
5) 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.
6) 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.
7) Remove from grill and place in bowl with vinaigrette.
8) 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.
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