Beef Rissoles with Colcannon & Onion Gravy

Method

1. For the Rissoles: In a large bowl, thoroughly combine the minced beef, grated onion, Worcestershire sauce, dried thyme, egg, breadcrumbs, salt, and pepper. Shape into 4 large or 8 small thick patties, roll them in extra breadcrumbs to coat, and chill in the fridge for 10 minutes.
2. For the Colcannon: Boil the potatoes in salted water until tender, then drain. While boiling, sauté the shredded cabbage/kale in a little butter for 3-4 minutes until tender. Mash the potatoes with the remaining butter and warm milk, then fold in the cooked green cabbage. Season well.
3. For the Gravy: Melt 1 tbsp butter in a pan, add the sliced onions, and cook slowly for 10 minutes until caramelized. Stir in the flour for 1 minute, then gradually whisk in the beef stock. Simmer until smooth and thick.
4. Cook the rissoles: Heat a thin layer of oil in a frying pan over medium heat. Fry the breaded patties for 5-6 minutes on each side until the exterior is deeply crisp and the interior is fully cooked through.
5. Assemble by creating a large mound of colcannon, placing the crispy rissoles against it, and drowning generously with the rich hot onion gravy.