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Maple bacon rissoles with sweet potato hash
Maple bacon rissoles with sweet potato hash
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Bacon-wrapped rissoles brushed with maple syrup for a delicious update on a classic dish, ideal for a speedy weeknight dinner.
Ingredients:
  • 1 small red onion
  • 650g beef mince
  • 11.80 gm gluten-free dijon mustard
  • 1 tsp finely chopped fresh thyme leaves
  • 66.00 gm almond meal
  • 1 egg, lightly beaten
  • 6 gluten-free streaky bacon rashers, halved lengthways
  • 54.00 gm maple syrup
  • 1 avocado, diced
  • 80g baby rocket
  • 21.00 gm lemon juice
  • 9.20 gm extra virgin olive oil
  • 77.55 gm sour cream, to serve
  • 350g orange sweet potato, peeled, grated
  • 100.00 gm almond meal
  • 40.00 ml finely grated parmesan
  • Pinch of chilli flakes
Instructions:
  • Grate half of the onion and combine in a bowl with minced meat, garlic, mustard, thyme, almond meal, and egg. Season with salt and pepper, then mix thoroughly. Shape into 12 rissoles. Wrap each rissole with a piece of bacon, securing with a toothpick. Place on a tray for cooking.
  • Prepare the Sweet Potato Hash by placing sweet potato in a large bowl. Add almond meal, parmesan, garlic, chili flakes, season well, and stir thoroughly to combine all ingredients.
  • Preheat greased barbecue hotplate over medium heat. Spoon 1/4 cup of mixture onto hotplate and shape into a 10cm round. Repeat to make a total of 8 rounds. Cook hash for 2 minutes on each side until golden brown. Transfer to a large baking tray and cover to keep warm.
  • Lower the heat to medium-low and gently place the rissoles in the pan. Cook for about 3 minutes on each side until they turn golden and are just cooked through. Continue cooking for an additional 1 to 2 minutes, flipping the rissoles and brushing them with maple syrup until they become golden and sticky.
  • Thinly slice the rest of the onion, then mix it with avocado, rocket, lemon juice, and oil in a bowl. Place sweet potato hash on plates, add rissoles, rocket mixture, a dollop of sour cream, season with salt and pepper, and serve with lemon wedges.

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