- 20g butter
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 50g pancetta, finely chopped
- 300g mixed mushrooms, very finely chopped
- 1 garlic clove, finely chopped
- 3 thyme sprigs
- 1 teaspoon Dijon mustard
- 1 cup cous cous
- 3/4 cup boiling water
- 60g goats cheese
- 1 egg, lightly beaten
| - Heat butter and 1 tablespoon of oil in a large frying pan on medium. Cook onion for 5 minutes, until soft. Add pancetta and cook for another 3 minutes, until browned, stirring regularly. Add mushrooms, garlic and thyme. Cook for 15 minutes, stirring occasionally, until mushrooms are soft and dry. Stir through mustard
- Place cous cous in a heatproof bowl. Pour over boiling water, cover with plastic wrap and set aside for 10 minutes, until liquid is absorbed. Using a fork, fuff up grains
- Add mushroom mixture and goats cheese to cous cous. Season well, stir to combine. Set aside to cool completely
- Add egg to cous cous, mix well. Shape 2 tablespoons of mixture into small patties. Place on a baking paper lined baking tray and chill for 30 minutes
- Heat remaining oil in a large frying pan on medium. Cook patties, in batches, for 1 - 2 minutes each side, until crisp and golden
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