Veal mince patties with mushroom sauce and twice cooked chips
 
 
Author:
Recipe type: Patties
Ingredients
  • For the Veal Patties:
  • 500g ground veal (500g)
  • 2 tsp of butter
  • ⅓ cup onion, finely chopped
  • ½ clove of garlic, crushed
  • 1½ cups mushrooms, finely chopped
  • ⅔ cup fine fresh breadcrumbs
  • a pinch of nutmeg
  • ⅓ cup parsley, finely chopped
  • 1 egg
  • salt and freshly ground pepper
  • 1 tbs virgin olive oil
  • For the Mushroom sauce:
  • 1 small onion, thinly sliced
  • 1 cup mixed mushrooms, chopped
  • ¼ cup beef stock
  • ⅓ cup thickened cream
  • For the Twice cooked chips:
  • 2-3 Mayflower potatoes, peeled (give them a scrub with a brush)
  • Oil for deep frying
Instructions
  1. To make Veal Patties:
  2. Place meat in mixing bowl and set aside. In a frying pan melt the butter and add onion and garlic. Add the mushrooms and cook until they give up their liquid. Continue cooking until this liquid evaporates. Let cool and then add the mixture to the veal. Add the remaining ingredients, breadcrumbs, nutmeg, parsley, egg, seasoning except the Virgin olive oil and blend well. Chill mixture in fridge for ½ hour.
  3. Take out of the fridge and to make the patties take a scoop to make them at least 1.3cm thick. If your wanting to still do Valentines use a heart shaped cookie cutter or with the kids any shape that doesn’t have too many corners. Press the meat into the shaped cookie cutter to make the patties. To cook put patties In a frying pan with some olive oil on medium heat brown each side - about 5 minutes each side.
  4. To make Mushroom sauce:
  5. Melt butter in a frying pan over medium heat, add onion and mushrooms and cook 5 minutes until soft. Add beef stock and cream and simmer for 5 minutes. Season with salt and pepper.
  6. To make Twice cooked chips:
  7. Meanwhile, cut potatoes into chips. Place in a microwave safe bowl, cover with a piece of damp paper towel and microwave on High/100% for 2-3 minutes until just tender. Drain well and pat dry with paper towel. If you prefer steam the potatoes but only until crisp. Pour oil into a medium saucepan until one third full. Heat over medium-high heat until hot. Deep fry chips for about 3 minutes or until beginning to colour. Remove from oil and drain on wire rack. Allow oil to heat up again and re-fry chips until crisp and golden.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/mayflower-brushed-potatoes/