Rissoles with hot potato salad
- Serves 2
- Cook 20 min
Buy good quality rissoles from the butcher. Choose your favourite flavour!
Ingredients
- 6 rissoles
- 300 gm baby potatoes, quartered
- 100 gm green beans
- 1 bunch asparagus
- 40 gm baby rocket
- honey mustard dressing
- Olive Oil
Method
- 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.
- Trim and halve beans and asparagus. Cook potatoes until tender. Add asparagus and beans for the last 2 minutes of cooking time.
- Drain potatoes, asparagus and beans. Place them in a large bowl. Add rocket.Drizzle honey mustard dressing over the vegetables. Toss gently to combine.
- Serve rissoles with hot potato salad.
More photos
Published 31 October 2015. All recipes