Name: Curried vegetable and bacon patties
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 (800g) medium potatoes, peeled, quartered; 30 gram butter; 2 tablespoon cream; 1 egg yolk; 6 bacon rashers, chopped; 1 (80g) small white onion, chopped; 1 clove garlic, crushed; 1 tablespoon curry powder; 1/4 cup (60ml) water; 2 cup (160g) shredded cabbage; 1 (120g) medium carrot, grated; 2 cup (140g) stale breadcrumbs; 2 tablespoon vegetable oil; steamed broccoli florets, chopped capsicum and zucchini, to serve; fresh coriander leaves, to garnish

Curried vegetable and bacon patties

Skip to Recipe

Makes 8 Item

Prep

20M

Cook

25M

Total

45M

Ingredients

4 (800g) medium potatoes, peeled, quartered

30 gram butter

2 tablespoon cream

1 egg yolk

6 bacon rashers, chopped

1 (80g) small white onion, chopped

1 clove garlic, crushed

1 tablespoon curry powder

1/4 cup (60ml) water

2 cup (160g) shredded cabbage

1 (120g) medium carrot, grated

2 cup (140g) stale breadcrumbs

2 tablespoon vegetable oil

steamed broccoli florets, chopped capsicum and zucchini, to serve

fresh coriander leaves, to garnish

Method

1.Boil, steam or microwave potato until tender, rinse under cold water; drain.

2.Mash potato, butter, cream and yolk.

3.In a heated frying pan, cook bacon, onion and garlic over medium heat, stirring, for about 2-4 minutes, or until onion is soft.

4.In a medium bowl, combine potato and bacon mixture and breadcrumbs; using hands, mix well. Cover; refrigerate for 15 minutes.

5.Shape mixture into 8 patties. In a large non-stick frying pan, cook patties for about 5-10 minutes, or until browned both sides and heated through.

6.Stir in curry powder, water and vegetables; simmer, covered, for about 5 minutes or until cabbage is tender. Serve with steamed broccoli, zucchini and capsicum, if desired.

You can freeze the uncooked patties.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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