1kg Rose Veal Mince

1 x large white onion diced finely

4 Tbsp Good quality (preferably Italian) Tomato Paste

1 large stick Celery diced finely

Grape Seed Oil and 1 tbsp Butter

Bunch fresh Basil and handful of sage chopped finely

4 Rashers Bacon finely diced

6 Telegraph Hill Semi Dried Tomatoes diced

2 Cloves fresh Garlic mashed

1 cup stale white bread crumbs soaked in ½ cup milk

1 small eggSalt and Pepper to season

Flour to dust Patties

1 x Lemon 

Method:Fry off the onions and celery in butter and oil til soft but not brown. Add garlic.  Add the bacon and continue cooking til soft.  Add tomato paste, dried tomatoes and fresh herbs.   Season to taste. 

Squeeze juice of a lemon and the zest of one lemon into the mix.  Set aside.Soak the bread crumbs in the milk for about an hour then drain through a sieve to remove as much moisture as possible.Add to the Tomato mixture.

Combine the Veal mince with the rest of the ingredients.  Add half to one whole egg depending on the wetness of the mixture.Using a tablespoon to measure form small patties and dust with flour.  Sear gently in oil and butter over medium heat (no hotter) then continue to cook til cooked through turning twice during cooking.

Patties should hold together during cooking but still be soft and juicy to eat.  Do not overcook.

Tip: Cooking perfect patties is like cooking pikelets – you need to test a few first before you get it just right