Ingredients
5 large potatoes
peeled and cut into cubes
2 tbsp buttermilk
(40ml)
500g beef mince
3 cups parmesan
grated
1 egg
lightly beaten
1 tsp salt
1 tsp pepper
½ cup mixed fresh herbs
1 zest of lemon
1 cup wholemeal breadcrumbs
(135g)
2 tbsp olive oil
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 saucepan
- 1 oven
- 1 baking tray
Instructions
- Preheat oven to 180°C (160°C fan-forced).
- Place the potatoes in a saucepan of cold water and bring to the boil. Reduce heat to medium and cook until tender. Drain and mash with the buttermilk.
- Add the mince, parmesan, egg, salt and pepper, herbs and lemon zest and using your hands, mix together well. Shape into small balls, about a tablespoon of mixture, and flatten a little (as per the picture).
- Coat in the breadcrumbs and arrange on a baking tray. Drizzle with a little olive oil and bake in the oven for 25 minutes or until golden.
- Turn over and bake for another 10 minutes. Serve warm with a mild tomato chutney and some greens.
Notes
Tip
I like a mix of thyme, oregano and parsley as fresh herbs for this recipe but in a pinch you could always use 2 tbsp of dried mixed herbs.
Variation
Swap the parmesan with crumbled feta for a more intense cheese-y flavour.
