Rosemary patties with blue cheese & glazed radishes

30 Min
4 People
Rating starstarstarstarstar
A flavourful rosemary patty topped with full-bodied, creamy blue cheese balanced with fresh, bright vegetables. Your traditional transformed into an epicurean sensation! It’s a match made in foodie heaven!
1. Slice spring onions. Dice cucumber and apples. Trim and halve sugar snap peas and radishes. Keep separate.

2. Heat a frypan over medium-high heat with 1 tbsp butter and 1 tbsp oil. Add radishes and thyme to pan. Cook for 6 minutes, or until golden.

3. Stir spring onions along with 1 tbsp balsamic and 1/2 tsp honey through radishes and onions. Reduce heat, cook for a further 2 minutes. Season with salt and pepper then remove from pan.

4. Reduce frypan heat to medium heat. Add 1/2 tbsp oil and 1/2 tbsp butter. Add patties to pan, cook for 2 minutes. Turn over and crumble on even amounts of blue cheese (to taste) to melt. Cook for a further 2-3 minutes.

5. Toss cooked radishes with sunflower sprouts and remaining prepared vegetables.

6. Divide patties between plates. Crumble any extra blue cheese into salad if desired.

Cook the radishes cut-side down to encourage browning.
Spring onions 1/3 bunch
lebanese cucumber 1
Red apples 2
Sugar snap peas 1/2 punnet (125g)
radishes 1 bunch
Thyme 1/2 packet
rosemary patties 4-pack
Blue cheese 1 packet (125g)
Sunflower sprouts 1 punnet (75g)

From your pantry:
oil (for cooking), salt, pepper, butter, honey, balsamic vinegar