Ingredients: Pork Burger, 400g Northern Ireland pork mince, 125g onions diced, 3 cloves crushed garlic, 1/4 teaspoon mixed herbs, 25ml olive oil, 1 egg, 75g white breadcrumbs
200g grated potato
salt and pepper
15ml vegetable oil and butter
Apricot & Onion relish
100g finely sliced onion
1 clove crushed garlic
100ml apricot jam
40ml olive oil
10ml wholegrain mustard
10ml white wine vinegar
salt and pepper
Mix all the Pork Burger ingredients in a bowl and shape into flat circular patties on a floured board / bench.
Fry in hot oil until golden brown on each side and place on a baking sheet pop in a moderate oven for 10mins to cook out with a core temperature of 75ºC.
To make the Rösti: squeeze out the juice from the grated potato and mix all the Rösti ingredients in a bowl. Shape into flat circular patties on a floured board / bench, place in a frying pan and cook until golden brown on each side and cooked through. Retain hot for service.
To make the Apricot & Onion relish: boil all the relish ingredients together in a thick bottomed pan until the onions are cooked through and translucent
To make the Vinaigrette dressing: mix together - 4 parts oil to 1 part vinegar and 1 part mustard, season to taste.
Place the rösti potato cake in the centre of a round plate top with the Northern Ireland pork burger and top with roquette salad leaves tossed in vinaigrette dressing. Serve with a piece of golden toasted ciabatta bread and the apricot and onion relish.
Chefs Top Tip:
For the vinaigrette 1 part is equal to teaspoon, tablespoon, cup or any measurement.