One of Hubster's favourites were the minced beef crispbakes from M&S, which they don't do any more! So I decided to try and make my own...
Ingredients:
Olive oil
1 large Spanish onion
1 large carrot
500g mince
2 eggs
4-5 slices of white bread
fresh basil
fresh oregano
fresh mint
2 tablespoons of butter
new potatoes
lettuce
red onion
This makes about 6 crispbakes.
1. First of all, you need to warm up some olive oil in a large pan on low-medium heat and very finely chop the onion and carrot.
2. Then add these to the pan and sweat on a low heat for 10-15 minutes. Preheat the oven to 180 degrees.
3. Whilst the onions and carrot are sweating, cut up the bread into small cubes and blend until you've got a big bowl of breadcrumbs.
4. Add the mince to the pan and brown off.
5. Once the mince has browned, add the chopped basil and oregano. This is where you can get creative if you want and add anything that tickles your fancy - splash of Worcestershire Sauce, chillies, anything really, but if adding any more vegetables, then make sure to chop them up finely.
6. Once the oven has preheated, put the breadcrumbs in a baking dish and cook for about 10-15 minutes or until golden brown. You'll need to give them a good stir about every 5 minutes or so to make sure you don't get the ones on top too crispy.
7. Keep the breadcrumbs aside.
8. Once the mince has cooked through, leave to cool down for a few minutes and then add about 4-5 tablespoons of breadcrumbs and 2 eggs to bind the mixture together. This should make it nice and sloppy. Once cool enough, make some oval patties with your hands and smother in the breadcrumbs. There should be enough egg in the mixture to make the breadcrumbs stick, although you can always have some more beaten egg to the side to help it along if you wish. This amount makes about 6 crispbakes.
9. Once you've done this, place them all back in the baking dish and smother to death with the breadcrumbs until they're completely covered. Be careful not to break them and use a pair of spatulas to move if necessary.
10. Boil the kettle and place the new potatoes in a large pan of boiling water.
11. In the meatime, put the crispbakes in the oven and cook for around 15 minutes at 180 degrees. This should coincide with the potatoes. Just before you're about to serve, put 2 large tablespoons of butter in a pan with some chopped mint and melt the butter. You can drizzle this over the potatoes once they're on the plate.
12. Serve with some iceberg lettuce and some red onion rings and a salad dressing of your choice. Enjoy!
Chyna_Doll
Very yummy