Irish Rissoles with Colcannon & Pan Juice Gravy

Method

1. 1. In a large mixing bowl add the beef mince, bacon, onion, garlic, egg, breadcrumbs, 1 tablespoon of the worcestershire sauce, the parsley and some seasoning of salt, pepper & nutmeg. Use your hands to ensure everything is well combined. Shape the mince mixture into 12 balls, then flatten into small burger-like patties and transfer to the fridge to cool for about 15 minutes
   
2. 2. To make the colcannon, add the potatoes to a large saucepan. Cover with hot water and season with salt. Put a lid on the pan, bring to the boil and cook for 15 minutes or until a cutlery knife is easily inserted into the potatoes. Drain and mash the potatoes along with the crème fraiche and milk. Season to taste.
3. 3. Heat the butter in a frying pan over a medium heat until foaming and sauté the cabbage for around 7 mins then transfer to the pot with the mashed potato, along with any melted butter left in the pan. Fold in the chives.
4. 4. Heat the beef dripping in a large non-stick frying pan. Add the rissole patties and fry over a medium heat for 5 mins on each side. Remove from the pan and keep warm. Stir in the flour and cook for 3 mins over a high heat, gradually whisking in the beef stock until combined and add the remaining worcestershire sauce. Simmer for 5 mins until the sauce thickens. Transfer to a gravy jug for serving.
   
5. 5. Serve 3 rissoles to each plate with the colcannon mash and some gravy.

• Traditional Irish
• st. patricks day
• Paddy's Day
• Rissoles

Ingredients

• US
• METRIC