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Curtis Stone's beef rissoles with potato-spring onion gratin

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Served with a tasty potato and spring onion gratin, this dish is a tasty take on classic beef rissoles. Give these a go this week, they're sure to be a hit!

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes
Curtis Stone's Beef rissoles with potato-spring onion gratin


  • 3 spring onions, white and green parts separated
  • 10g Coles Australian Butter
  • 500g washed potatoes, cut into 3mm-thick discs
  • ¾ cup (185ml) Coles Thickened Cream
  • 1 cup (250ml) Coles Full Cream Milk


  • 500g Coles Australian Beef 3 Star Mince
  • 1 small brown onion, grated
  • 2 tbs Tip Top Krummies Bread Crumbs
  • 1 garlic clove, finely chopped
  • 1 tsp Coles Worcestershire Sauce
  • ½ tsp Coles Smoked Paprika
  • ⅛ tsp Coles Thyme Leaves
  • 2 tbs olive oil, divided

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Finely chop white parts of spring onions. Thinly slice green parts, reserving tops. Melt butter in a large deep frying pan over medium heat. Add chopped white spring onions. Stir for 2 mins or until wilted and fragrant but not browned. Add potatoes, cream, milk and 2 tsp salt. Simmer, stirring frequently, for 15 mins or until potatoes are tender but not falling apart. Add sliced green spring onions. Cook for 1 min or until they wilt.
  2. Step 2

    Position a grill rack 15cm beneath grill and preheat grill on high. Grease a 23cm pie dish. Transfer potato mixture to prepared dish, placing reserved green spring onion tops over potatoes. Cook under grill for 2-3 mins or until mixture is bubbling and browned. Set aside for 5 mins before serving.
  3. Step 3

    Meanwhile, to make the rissoles, in a medium bowl, mix the mince, onion, breadcrumbs, garlic, Worcestershire sauce, paprika, thyme, 1 tsp salt and ¼ tsp pepper. Form into 8 balls, then flatten to 2cm-thick patties.
  4. Step 4

    In a large frying pan over medium-high heat, heat 1 tbs oil. Cook 4 rissoles for 3 mins each side or until golden and crisp on both sides. Transfer cooked rissoles to a plate. Cover loosely with foil. Pour off fat, wipe out pan and repeat with remaining rissoles and oil.
  5. Step 5

    Serve the rissoles with the potato-spring onion gratin.

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