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Name: Rissoles with potato salad
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: not set
Ingredients: 2 teaspoon olive oil; 1 brown onion finely chopped; 500 grams mince; 70 grams breadcrumbs; 1/4 cup fresh continental parsley chopped; 1 1/2 tablespoon Worcestershire sauce; 1 egg lightly whisked; 800 grams potatoes; 80 ml white wine vinegar; 1 teaspoon mustard; 180 grams sour cream; 1/2 red onion finely chopped; 2 tablespoon fresh continental parsley chopped; Tomato relish to serve

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INGREDIENTS

2 teaspoon olive oil
1 brown onion ; finely chopped
500 grams mince
70 grams breadcrumbs
1/4 cup fresh continental parsley ; chopped
1 1/2 tablespoon Worcestershire sauce
1 egg ; lightly whisked
800 grams potatoes
80 ml white wine vinegar
1 teaspoon mustard
180 grams sour cream
1/2 red onion ; finely chopped
2 tablespoon fresh continental parsley ; chopped
Tomato relish ; to serve

INSTRUCTIONS

Heat oil in a pan over medium high heat. Add the onion and cook, stirring for 3 minutes or until golden. Set aside to cool. Repeat with red onion.

Place the onion, mince, breadcrumbs, parsley, sauce and egg in a bowl. Using your hands, divide into 8 portions and shape into patties. Chilled, covered, in fridge for 1 hour.

Cook the potatoes in a saucepan for 20 minutes or until tender. Drain and set aside to cool slightly, then coarsely chop. Combine oil, vinegar, mustard in a bowl. Add the potatoes and toss to coat. Add the sour cream, red onion and parsley.

Spray a fry pan with oil and heat over medium high heat. Add half the patties, and cook for 5 minutes each side or until cooked through. Transfer to a plate and repeat. Serve with relish and potato salad.

NOTES

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Rissoles with potato salad

2 teaspoon olive oil
1 brown onion finely chopped
500 grams mince
70 grams breadcrumbs
1/4 cup fresh continental parsley chopped
1 1/2 tablespoon Worcestershire sauce
1 egg lightly whisked
800 grams potatoes
80 ml white wine vinegar
1 teaspoon mustard
180 grams sour cream
1/2 red onion finely chopped
2 tablespoon fresh continental parsley chopped
 Tomato relish to serve

Heat oil in a pan over medium high heat. Add the onion and cook, stirring for 3 minutes or until golden. Set aside to cool. Repeat with red onion.

Place the onion, mince, breadcrumbs, parsley, sauce and egg in a bowl. Using your hands, divide into 8 portions and shape into patties. Chilled, covered, in fridge for 1 hour.

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Nutrition

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Serving Size: 1 Serving (391g)
Recipe Makes: 4 Servings

Calories: 363
Calories from Fat: 83 (23%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.9g
Cholesterol 62.3mg		19 %
Sodium 268.9mg		9 %
Potassium 1128.9mg		30 %
Total Carbohydrate 57.8g		17 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 51.7g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 363

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