BEEF AND BACON RISSOLES WITH GRAVY AND CABBAGE MASH

This recipe puts all those boring rissoles to shame with the flavours that make this recipe one we make often at our place. The gravy that is included in this recipe is definitely more-ish whilst the Cabbage Mash gives a modern twist to the traditional mashed potato. Together, the Beef and Bacon Rissoles with Gravy and Cabbage Mash provide a tasty, affordable meal that your family too will love.

                             
                                              BEEF AND BACON RISSOLES WITH
                                              GRAVY AND CABBAGE MASH


2 Bacon rashers, chopped finely
500g Beef Mince
1 cup stale Breadcrumbs
1 Egg
3 Shallots, chopped finely
1/4 cup coarsely chopped fresh flat-leaf Parsley
1 T Worcestershire sauce
2 T Barbecue sauce
1 T Vegetable Oil
1 T Dijon Mustard
2 cups Beef Stock
1 1/2 T Cornflour
2 T Water


CABBAGE MASH:-


1 KG Sebago Potatoes, peeled and chopped
1/4 cup Cream or Milk
30g Butter, chopped
200g finely shredded Savoy Cabbage
2 Shallots, chopped finely.


1. Cook bacon in a large non-stick frying pan over medium-high heat until
    crisp. Remove from heat.


2. Using your hands, combine bacon, beef, breadcrumbs, egg, shallots, parsley,
    worcestershire sauce and half the barbecue sauce: mix well. shape mixture
    into 8 rissoles.


CABBAGE MASH:-


3. 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
    shallots.


4. 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.


5. 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.


6. Serve rissoles with gravy, Cabbage Mash and steamed greens if desired.