- 400g cup mushrooms
- 3 tbs olive oil
- 400g pork mince
- 6 green onions (shallots), finely sliced
- 1 carrot, grated
- 1 zucchini, grated
- 1 egg, beaten
- 1 cup fresh wholegrain breadcrumbs
- 1/3 cup flat-leaf parsley leaves, chopped
- 12 thin rindless bacon rashers, halved crossways
- Garlic mayonnaise & tabbouleh salad, to serve
| - Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped
- Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain to remove any moisture and place into large bowl. Wipe pan clean
- Add mince, onion, carrot, zucchini, egg, breadcrumbs and parsley to mushrooms. Season. Mix until well combined. Shape mixture into even 12 patties. Place 1 piece of bacon on a chopping board. Top with another piece of bacon, to form a cross. Place 1 pattie into the centre and fold bacon over to enclose. Secure with toothpicks. Repeat with remaining bacon and patties
- Preheat the frying pan (or a barbecue plate) on medium heat. Brush both sides of patties with remaining oil, cook for 5 minutes on each side or until just cooked through. Remove toothpicks. Serve with garlic mayonnaise and tabbouleh salad
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