Rissoles with hot potato salad

Instructions

1. Heat oil in a large frying pan. Cook rissoles, turning for -8 minutes until browned and cooked through. You can bake them in the oven if you prefer.

2. Trim and halve beans and asparagus. Cook potatoes until tender. Add asparagus and beans for the last 2 minutes of cooking time.

3. Drain potatoes, asparagus and beans. Place them in a large bowl. Add rocket.Drizzle honey mustard dressing over the vegetables. Toss gently to combine.

4. Serve rissoles with hot potato salad.