Meat Patties with Bacon and Potatoes
- For the potato salad
- 6 ½ cups waxy potatoes
- 1 shallot
- 0.333 cup diced Bacon
- 1 cup hot vegetable stock
- 2 Tbsps white balsamic vinegar
- peppers (preference)
- 1 tsp medium hot Mustard
- For the meat patties
- 1 day-old Bread roll
- 1 onion
- 1 bunch parsley
- 1 egg
- 1 Tbsp all-purpose flour
- 2 ⅔ cups mixed Ground meat
- lemon zest
- 1 tsp paprika
- 1 clove garlic cloves
- 3 Tbsps Oil
For the potato salad: Cook the potatoes in plenty of boiling salted water for about 25 minutes, until soft. Leave to steam briefly, then peel and slice.
Mix the vegetable stock with the vinegar, whisk in the mustard and season to taste with sugar and pepper. Mix the dressing with the potatoes, season with a little salt and leave to cool.
Peel and finely dice the shallots. Fry the bacon in a dry nonstick frying pan, then add the shallots and cook gently until soft but still retaining a little bite. Carefully stir the bacon and shallots into the potato salad.
For the meat patties: Soak the bread roll in lukewarm water and then squeeze out well.
Peel and finely dice the onion. Peel the garlic and chop very finely. Wash and finely chop the parsley and add to the ground meat with the other ingredients.
Knead to a 'dough' and divide into 8 portions. With moistened hands form each portion into a patty.
Heat the oil and fry the patties on both sides until golden brown (about 12 minutes). Serve with a portion of potato salad.