MAPLE BACON RISSOLES WITH SWEET POTATO HASH
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.