Mash Pancake and Onion Gravy with Meatballs, Leeks and Carrots.

I was tidying up my Freezer and found a little bag with 10 small meatballs made from Cumberland sausage meat. I also found one portion of frozen Mash, I thawed them both. In the meantime I had also found 3 different trays with 50g chopped onions, 75g leeks cut in rings and 75g small diced carrots in my fridge.

I was raking my brain for what to make with my finds and this is what I came up with.

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  • I placed 15g butter in a saucepan, once the butter was melted, I added the chopped onions and a handful lardons. Let it fry until the onions were translucent and the bacon started to crisp.
  • Then added 50ml gravy made with 2tsp Bistro onion gravy mix and 50ml boiling water. If the gravy is too thick add a little more boiling water. When the gravy is ready pour it over the onions and bacon.
  • Then add the meatballs, give it a stir, then add the vegetables, cover and leave on low heat for 5-15 minutes depending on your mash pancake.
  • If you didn’t place the mash in a bowl to thaw then pour the thawed mash into a bowl. You do not want the mash to be too thick nor too thin. If its too thick add a little milk or water, if its too thin add 1 tsp potato flour or equivalent flour. Heat in a microwave for 20 seconds, and check the consistence; maybe add a little more flour.
  • Heat 2tbsp oil in a frying pan, and pour the mash into the middle of the pan, it should spread evenly, if not just shake the pan until the mash is spread across the whole pan. Lower the heat to half heat. Leave for 5 minutes before turning and fry for another 5 minutes.

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Nearly Vege-Burgers

I had seen something similar on TV but didn’t make a note of the recipe and I didn’t look it up. I already had a similar recipe but as I didn’t have all 10 items needed for that recipe I decided to improvise and I used leeks instead of onions. It worked, so much so that my 2 guinea pigs wanted the recipe straight away.
PS. Leave the Bacon out and you have vege-burgers.

Serves 2-3          Prep time max. 5 minutes             Cooking time 8 minutes

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    • 90g Courgette, pealed, deseeded and finely chopped
    • 60g Leek, finely chopped
    • 60g Broccoli, finely chopped
    • 1 Garlic clove, finely chopped
    • 90g bacon, finely chopped
    • 1-2 eggs (it might be too moist with 2 eggs)
    • Salt and Pepper to taste
    • 1-2 tbsp Cassava/Tapioca flour, if needed
    • 1 tsp olive oil (for frying)
    • 10g butter (for frying)
    1. I used a small blender – instead of finely chopping everything. Pulsing each of the ingrediencies individually.
    2. Beat the egg and herbs in a mixing bowl.
    3. Add the remaining ingrediencies, bar the flour,
    4. Mix well. If the mixture is too moist, add some of the flour a little at the time.
    5. Heat a frying pan and when it’s hot, turn down the heat (to 5 out of 9) then add the oil and butter.
    6. Spoon the mixture onto the pan making 5-6 small burgers, Fry these for approx. 4 minutes each side. You may have to lower the heat, as you don’t want burned burgers.

    Calories: 135 per burger (55 if no bacon).