Loading ...
Loading ...
Loading ...
5
Serves 4
1. In a bowl, mix together mince, chopped mushrooms,
spring onions, beaten egg, lemon zest and
seasoning for the patties. Mix very thoroughly.
2. Preheat Griddle to ‘5’. Divide the meat mixture into
four portions, shape into patties.
3. Arrange on the Griddle, brown underside quickly
then reduce heat to ‘3’. Cook for several minutes
before turning over patties with a spatula or plastic
egg slide. Continue cooking until patties are cooked
through.
4. To prepare the sauce, melt butter in a pan, sauté
the mushrooms and onion until tender. Season to
taste, stir in the light sour cream and oregano and
mix well.
5. Serve the patties on a warm plate, topped with
mushroom sauce and a green salad.
INGREDIENTS
500g lean pork and veal
mince
250g mushrooms, very
finely chopped
2 spring onions, finely
chopped
1 egg, beaten
1 tsp grated lemon zest
Salt & pepper, to taste
MUSHROOM SAUCE
2 tbsp butter
250g mushrooms, sliced
1 medium onion, thinly
sliced
Salt & pepper, to taste
⅓ cup light sour cream
1 tsp chopped fresh
oregano
PORK & VEAL PATTIES WITH MUSHROOM SAUCE
Loading ...
Loading ...
Loading ...