Beef rissoles with scalloped potatoes

Step 1

For the potatoes: Heat a large frying pan over medium-high heat. Add the oil and then the onion and cook, stirring often, for about 3 minutes, or until it begins to soften. Add the garlic, fennel seeds, chilli flakes, and thyme, cook for 3-4 minutes, or until the onion is tender. Add the potatoes and cook, tossing occasionally, for about 5 minutes, or until they begin to brown.

Step 2

Add the vinegar and simmer for about 30 seconds, or until reduce completely. Season to taste with salt and pepper. Add the cream, milk, and water and bring to a simmer. Cover and simmer gently for 5-8 minutes, or until the liquid has reduced and thickened, and the potatoes are just tender but not falling apart. Season to taste with salt and pepper.

Step 3

Meanwhile, to make the rissoles, in medium bowl, mix the mince, breadcrumbs, onion, egg, Worcestershire sauce, garlic, thyme, oregano, and paprika. Season with salt and pepper. Form the mince mixture into 8 round balls, then flatten slightly.

Step 4

Heat an indoor grill pan over medium-high heat. Season the rissoles with salt and pepper and drizzle with oil. Cook the rissoles on the grill pan for 3-4 minutes on each side, or until golden brown and cooked through.

Step 5

To serve, divide the potatoes equally among four plates and place 2 rissoles alongside the potatoes. Garnish with parsley, if desired, and serve with mustard.