Fogdog Patties Topped with Poached EggFish & Prawn

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2 -3 tbsp Lemon infused olive oil
400g lamb, beef, pork, or vegetarian mince
2 slices streaky bacon, diced fine (optional)
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup Fogdog breadcrumbs (Premium Panko or Gluten Free)
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g tasty cheese, grated (optional, leave out for DF)


These can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. Using your hands, gently mix.

Lightly oil the palms of your hands and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even-sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. You can use an egg ring to shape the patties so they are all uniform in size and cook evenly.
Cook on heated BBQ or heavy-based frying pan for 4 minutes on each side or until they are cooked to your liking.

Serve with a poached egg, on a burger bun, or with some salad greens.

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