Bacon-wrapped Steak Pattie Rounds:
Prep: 10 mins.
Cooking: 20 mins.
Rating: 3: Moderate
This is a good way to use up left-over meats.
- 500g some sort of steak, raw or cooked (or sausages, or something left over…)
- 200g streaky bacon in four pieces – they need to be as long as you can possibly get; to be wrapped around the four formed patties. Keep this in mind when sourcing the streaky bacon.
- 2 slices bread for fresh breadcrumbs (See Tricks’n’Tips)
- Mick’s Terbs (See Tricks’n’Tips)
- 1 egg
- Dollop whole grain mustard or horseradish sauce
- Cocktail sticks
- Food processor
- Frying pan or grill
- Make the breadcrumbs (See Tricks’n’Tips). Cut the steak up to allow it to process easier, trimming off any fat or other unwanted bits at the same time.
- Roughly slice the onion.
- Put both into the processor and blitz for a time. Add the breadcrumbs, herbs, mustard, egg and seasoning, then blitz again for a while. You are trying to aim for a mixture that will form fairly stable balls of meat mixture. If it’s too loose, add breadcrumbs. If too dry, add a little oil.
- Form into four round patties of equal diameter and thickness. Wrap the streaky bacon around the circumference of each of the patties, pinning into place with a cocktail stick.
- They can be fried in a little oil for about 15 minutes, turning several times to avoid burning, or grilled/griddled for the same time, occasionally being turned over and drizzled with a little vegetable oil to keep them moist.
- Serve with new spuds & veg or a simple salad, rice or whatever you wish.