MAPLE BA­CON RIS­SOLES WITH SWEET POTATO HASH

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 20 MIN­UTES COOK 15 MIN­UTES

YOU WILL NEED 12 TOOTHPICKS FOR THIS RECIPE

1 small red onion 650g beef mince 2 gar­lic cloves, crushed 2 tea­spoons gluten-free di­jon mus­tard 1 tea­spoon finely chopped fresh thyme leaves ²⁄³ cup al­mond meal 1 egg, lightly beaten 6 gluten-free streaky ba­con rash­ers, halved length­ways 2 ta­ble­spoons maple syrup 1 av­o­cado, diced 80g baby rocket 1 ta­ble­spoon le­mon juice 2 tea­spoons ex­tra vir­gin olive oil ¹⁄³ cup sour cream and le­mon wedges, to serve Sweet Potato Hash 350g or­ange sweet potato, peeled, grated 1 cup al­mond meal 2 ta­ble­spoons finely grated parme­san 1 gar­lic clove, crushed Pinch of chilli flakes

1 Grate half the onion. Place grated onion, mince, gar­lic, mus­tard, thyme, al­mond meal and egg in a bowl. Sea­son with salt and pep­per. Mix well to com­bine. Shape mix­ture into 12 ris­soles. Place on a tray. One at a time, wrap one piece of ba­con around each ris­sole, se­cur­ing with a tooth­pick on the side. Re­turn to tray. 2 Mean­while, make Sweet Potato Hash Place sweet potato in a large bowl. Add al­mond meal, parme­san, gar­lic and chilli flakes. Sea­son well. Stir well to com­bine. 3 Heat a greased bar­be­cue hot­plate on medium heat. Spoon ¼ cup of mix­ture onto hot­plate (see note). Press firmly into a 10cm round. Re­peat to make 8. Cook hash for 2 min­utes each side or un­til browned. Trans­fer to a large baking tray. Cover to keep warm. 4 Re­duce heat to medium-low. Add ris­soles. Cook for 3 min­utes each side or un­til golden and just cooked through. Cook for a fur­ther 1 to 2 min­utes, turn­ing and brush­ing with maple syrup, or un­til golden and sticky. 5 Mean­while, thinly slice re­main­ing onion. Toss onion, av­o­cado, rocket, le­mon juice and oil to­gether in a bowl. Di­vide sweet potato hash among plates. Top with ris­soles, rocket mix­ture and a dol­lop of sour cream. Sea­son with salt and pep­per. Serve with le­mon wedges. NU­TRI­TION: (per serve) 4560kj; 79.9g fat; 25.1g sat fat; 63.4g pro­tein; 25.8g carbs; 10g fi­bre; 245mg chol; 1372mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.