To make salad, place beans in a heatproof bowl. Cover with boiling water. Stand 1 minute. Drain, refresh in cold water and drain again.
Combine lettuce, beans and radishes in a large bowl. Whisk lemon juice and oil in a small bowl. Drizzle over salad. Toss well. Refrigerate while making rissoles.
Combine mince, onion, tomatoes, capsicum, breadcrumbs, herbs and eggs in a large bowl. Season with pepper. Mix well.
Divide mixture into 12 equal portions. Shape into rissoles. Place on a baking tray lined with baking paper. Refrigerate for 15 minutes.
Meanwhile, cook potatoes in large saucepan of boiling water until tender. Drain. Return to same saucepan. Cover to keep warm.
Heat half the oil in a large, non-stick frying pan over a medium heat. Add 6 rissoles. Cook for about 4-5 minutes each side or until evenly browned and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat step with remaining oil and rissoles.