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The Beef Rissoles here with Colcannon & Pan Gravy are just the right comfort food required for a cold and wet Irish evening.
In a large mixing bowl add the beef mince, bacon, onion, garlic, egg, breadcrumbs, 1 tablespoon of the worcestershire sauce, the parsley and some seasoning of salt, pepper & nutmeg. Use your hands to ensure everything is well combined. Shape the mince mixture into 12 balls, then flatten into small burger-like patties and transfer to the fridge to cool for about 15 minutes
To make the colcannon, add the potatoes to a large saucepan. Cover with hot water and season with salt. Put a lid on the pan, bring to the boil and cook for 15 minutes or until a cutlery knife is easily inserted into the potatoes. Drain and mash the potatoes along with the crème fraiche and milk. Season to taste.
Heat the butter in a frying pan over a medium heat until foaming and sauté the cabbage for around 7 mins then transfer to the pot with the mashed potato, along with any melted butter left in the pan. Fold in the chives.
In a large non-stick frying pan, add the rissole patties and fry over a medium heat for 5 mins on each side. Remove from the pan and keep warm. Stir in the flour and cook for 3 mins over a high heat, gradually whisking in the beef stock until combined and add the remaining worcestershire sauce. Simmer for 5 mins until the sauce thickens. Transfer to a gravy jug for serving.
Serve 3 rissoles to each plate with the colcannon mash and some gravy.
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