Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry onions
Peel and finely slice the white onions. Heat a drizzle of oil and half of the butter in a pan over a high heat. Fry the whiteonions for 5 min until browned. Reduce the heat to low, add the balsamic vinegar and a splash of water. Cook for 15 min further or until the onions have fully softened.
Meanwhile, wash and chop the potatoes. Cook them in a pot of salted boiling water for 12-15 min or until tender. Meanwhile, pour the whitebalsamic vinegar, sugar and salt into a bowl. Mix. Slice the cucumbers and add them to the vinegar. Chop the parsley. Set aside.
3 Make patties
Peel and finely chop the redonion. In a bowl, combine the beefmince, onions and creamcheese with the panko. Season with salt and pepper and shape into patties.
4 Fry patties
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the patties and fry for 4-5 min on each side. Once cooked, transfer to a plate and keep warm. Reserve the pan.
5 Make sauce
Return the pan to a medium heat. Add the measuredwater, cookingcream, darksoysauce and Worcestershiresauce. Simmer for 3 min or until thickened.
Once the potatoes are cooked, drain and place them in a serving bowl with the remaining butter. Pour the sauce over the beefpatties and place the soft onions on top. Serve the buttery potatoes on the side and season with a pinch of flakyseasalt. Garnish with the fresh parsley leaves. Serve the pickled cucumbers on the side.