Ingredients
The following ingredients have 4 Servings
- 2 bacon rashers, chopped finely
- 500 gram beef mince
- 1 cup (70g) stale breadcrumbs
- 1 egg
- 3 green onions (green shallots), chopped finely
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon worcestershire sauce
- 2 tablespoon barbecue sauce
- 1 tablespoon vegetable oil
- 1 tablespoon dijon mustard
- 2 cup (500ml) beef stock
- 1 1/2 tablespoon cornflour
- 2 tablespoon water
- 1 kilogram sebago potatoes, peeled and chopped
- 1/4 cup (60ml) cream or milk
- 30 gram butter, chopped
- 200 gram finely shredded savoy cabbage
- 2 green onions (green shallots), chopped finely
Instruction
- Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
- Using your hands, combine bacon, beef, breadcrumbs, egg, green onions, parsley, worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles.
- To make cabbage mash, boil, steam or microwave potato until tender; drain. Return potato to pan and mash with cream or milk and butter until smooth. Stir in cabbage and green onions.
- Heat oil in the same non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
- Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Stir in combined cornflour and water, cook, stirring, until gravy boils and thickens.
- Serve rissoles with gravy, cabbage mash and steamed greens, if desired.
