70g (1 cup) fresh breadcrumbs, made from day-old bread
1⁄4 cup chopped fresh continental parsley
1 1/2 tablespoons Worcestershire sauce
1 egg, lightly whisked
800g Golden Delight potatoes, peeled
80ml (1/3 cup) extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
180g (3/4 cup) creme fraiche
1/2 red onion, finely chopped
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh continental parsley
Bought tomato relish, to serve
How to Make It
Step 1
Heat oil in a frying pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until golden. Set aside to cool. Place onion, mince, breadcrumbs, parsley, sauce and egg in a bowl. Season. Use your hands to mix until well combined. Divide into 8 portions. Shape each into a patty. Place on a tray. Cover. Chill for 1 hour to rest.
Step 2
Cook potatoes in a saucepan of salted boiling water for 20 minutes or until tender. Drain. Set aside and cool slightly. Coarsely chop. Combine oil, vinegar and mustard in a bowl. Season. Add potatoes. Toss to coat. Set aside until almost cool. Add creme fraiche, red onion, mint and parsley.
Step 3
Spray a frying pan with oil and heat over medium-high heat. Add half the patties. Cook for 5 minutes each side until cooked through. Transfer to a plate. Repeat with remaining patties. Serve with relish and potato salad
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