Another instructional video and recipe from Curtis Stone and Coles how to cook for 4 people with under $10, a great way to save money!

How to cook pork & beef rissoles with Curtis Stone - Coles

Rissoles are a staple in many Australian homes. In our Coles Recipe Video, Curtis Stone shares his favourite pork & beef rissoles recipe.

Curtis Stone's Beef & Pork Rissoles are a great way to feed your family.
Watch Curtis cook his recipe from start to finish or click on the steps to skip to the chapter you need.


  • 3 medium Red Washed Potatoes
  • 2 tbsp Coles Brand White Wine Vinegar
  • 1 tbsp Chopped Fresh Thyme
  • 2 tsp Coles Brand Wholegrain Mustard
  • 1/3 cup Olive Oil, plus 2 tbsp extra
  • 1/2 small Red Onion, thinly sliced
  • 50 g Coles Brand Baby Spinach
  • 1 Jazz Apple, cored, cut into 1/2cm-thick slices

  • 500 g packet Coles Brand Pork & Beef Bolognaise Mince
  • 1/2 small Red Onion, finely chopped
  • 1 clove Garlic, finely chopped
  • 1 tbsp Chopped Fresh Thyme
  • 1 tsp Coles Brand Worcestershire Sauce
  • 1/2 tsp Coles Brand Ground Paprika
  • 1 large Free Range Egg
  • Olive Oil, for brushing


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.