Ingredients
- 700g Red Jacket potatoes, peeled and chopped
- 2 cloves peeled garlic
- 200g middle bacon, chopped
- 4 green onions, thinly sliced
- 1/2 cup fresh breadcrumbs
- 1 cup frozen peas
- 1 tablespoon wholegrain mustard
- 1/2 cup plain flour
- 2 tablespoons rice bran oil
- Corn relish, to serve
- Salad leaves, to serve
Directions
- Step 1
Cook desiree potatoes with garlic in a large saucepan of boiling water until potato is just tender. Drain well. Roughly mash, keeping some potato chunky. Cool for 30 minutes.
- Step 2
Meanwhile, cook bacon in a frying pan for 5 minutes or until browned. Stir in green onions. Cool. Add bacon mixture, breadcrumbs, frozen peas and wholegrain mustard to potato. Mix well. Shape mixture into eight patties. Place on a baking paper-lined tray. Refrigerate for 30 minutes.
- Step 3
Lightly coat patties in plain flour, shaking off excess. Heat rice bran oil in a frying pan over medium heat. Cook patties, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Serve with corn relish and salad leaves.
Serving size: 4
Recipe courtesy of taste.com.au