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Ingredientes
- 175 gm lean back bacon chopped or possibly very finely minced
- 1 sm onion skinned and chopped or possibly very finely minced
- 225 gm pork sausagemeat
- 2 tsp wholegrain mustard
- 1 tsp minced fresh parsley or possibly 2 tsp dry parsley
- 125 gm medium oatmeal
- 1 x salt and freshly grnd black pepper
- 1 x egg beaten
- Â Â oil for shallow frying
- 8 x rashers streaky bacon rinded and thinly stretched stuffed
Direcciones
- Olives threaded onto wooden cocktail sticks to garnish
- Mix the chopped or possibly minced bacon and onion with the sausagemeat mustard parsley thyme 1 tbsp of the oatmeal and plenty of salt and pepper.
- Alternatively combine briefly in a food processor.
- Divide the mix into 8 equal portions. On a lightly floured surface form each portion into a 75 to 85mm round cake.
- Dip into the beaten egg then coat in the remaining oatmeal pressing on firmly with fingertips.
- Cover and refrigeratein the refrigerator for at least 30 min (or possibly overnight if wished).
- Heat the oil m a large frying pan on the boiling plateand cook the sausage cakes in two batches if necessary for about 30 seconds to 1 minute on each side till golden.
- Wrap a streaky bacon rasher around each cake and place in the small roasting tin loinside down.
- Cook for 20 to 25 min on the floor of the roasting oventurning once.
- Drain on absorbent kitchen paper.
- Serve the oatcakes warm garnished with stuffed olives threaded onto wooden cocktail sticks.
- These savoury oatcakes are also extremely good sandwiched burger style in hot baps with a selection of relishes.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 8 servings | |
| Calories 70 | |
| Calories from Fat 14 | 20% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 9mg | 0% |
| Potassium 76mg | 2% |
| Total Carbs 11.37g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.53g | 0% |
| Protein 2.84g | 5% |
