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Saturday, 9 October 2010

Breakfast Patties

I got the idea for this recipe from one published by Nigel Slater in the Observer  Food Monthly a few months ago; however because I couldn't remember exactly all the ingredients he had listed and the quantities, I created my own version. Patties are great to make even by inexperienced cooks as they are pretty much impossible to get wrong. In addition, they are suitable to feed a large quantity of people even if you are short of time, as you can prepare the mix the evening before and simply fry them the following morning. I accompanied mine with roasted cherry tomatoes and sautéed garlic mushrooms, but you can of course use eggs, toast, beans, or even serve them as a main dish alongside a green salad for a quick and tasty mid-week dinner.

INGREDIENTS (makes about 6/7 patties)
  • 3 rashers of smoked bacon
  • 3 Toulouse sausage (or any other variety you may like)
  • Half a finely chopped white onion
  • One clove of garlic, crushed
  • One tablespoon of tomato purée
  • One tablespoon of wholegrain mustard
  • Two pinches of thyme leaves (fresh or dried)
  • A handful of parsely
  • One egg (free range or organic)
Note: as always, and for any other recipe in this blog, I encourage you to use the best ingredients you can find. That means free range, organic, fresh, local produce.

Chop the bacon very finely (I used a food processor) and place it in a bowl. 

Peel the skin off the sausages and mix them up with the bacon. Add the rest of the ingredients and work the mixture with your hands, until all of the components are well incorporated. 
If you have time, cover the mixture with clingfilm and leave it to chill in the fridge for about 30 minutes, or overnight if you can. If your tummy is rumbling and you can't wait to tuck in to your lovely breakfast, then this step is not necessary. 

Pre-heat the oven at 150°C. Place a non-stick pan on the hob over a medium heat, and drizzle in a little olive oil. Using your hands, shape some fat patties from the mixture and fry them gently for 3-4 minutes each side, until they get a bit of colour. Then transfer them to a baking tray and pop them in the oven to cook through completely, for about 25/35 minutes. 
When they are nicely browned, with delicious, gooey sticky bits covering their surface, place them on a warm plate together with your accompaniments of choice and serve them right away. A breakfast fit for a King...or a Queen!

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