Beef & Pork Rissoles

ingredients:
3 medium Red Washed Potatoes
2 tbsp White Wine Vinegar
1 tbsp Chopped Fresh Thyme
2 tsp Wholegrain Mustard
1/3 cup Olive Oil, plus 2 tbsp extra
1/2 small Red Onion, thinly sliced
50 g Baby Spinach
1 Jazz Apple, cored, cut into 1/2cm-thick slices
500 g Pork & Beef Mince
1/2 small Red Onion, finely chopped
1 clove Garlic, finely chopped
1 tbsp Chopped Fresh Thyme
1 tsp Worcestershire Sauce
1/2 tsp Ground Paprika
1 large Free Range Egg
Olive Oil, for brushing

how to make it:

1. Place the potatoes in a medium saucepan and cover with cold water. Add a little salt. Bring to the boil and cook for 7 mins, or until the potatoes begin to soften but are still firm in the centre (be careful not to overcook them as they will be grilled later). Drain the potatoes and return them to the pan to dry and cool. Once cool enough to handle, cut the potatoes into about 1/2cm-thick slices.
2. Meanwhile, in a large bowl, whisk the vinegar, thyme and mustard to blend. Slowly add 1/3 cup of the oil whilst whisking to incorporate. Stir in the onion. Season with salt and pepper.
3. To make the rissoles, combine the pork and beef mince, onion, garlic, thyme, Worcestershire sauce, paprika, and egg. Season, with salt and pepper. Mix well and form into 8 balls.
4. Preheat the barbecue or an indoor grill pan over medium-high heat. Brush the rissoles with oil and cook for 3 mins each side, or until cooked through and grill marks form. Transfer to a plate and rest for 3 mins.
5. Meanwhile, brush the potatoes with the remaining 2 tbsp oil and season with salt and pepper. Grill the potatoes for 3 mins each side, or until grill marks form. Transfer hot potatoes to the bowl of vinaigrette and toss to coat.
6. Add the spinach and apple to the warm potatoes and vinaigrette and gently toss to coat. Divide the salad and rissoles among 4 plates. Drizzle with any remaining dressing and serve.