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Pork & Mushroom Bacon Wrapped Patties

Yields12 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

 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.

Nutrition Facts

Servings 0