A breakfast meal to satisfy hearty appetites. Send them out with this before the weekend rugby match and the protein and carbs will help to set up a try before you know it!

Ingredients

• 2 large floury potatoes, grated
• 1 cup milk
• ¼ cup Parmesan cheese, grated
• 1 egg, beaten
• 2 tablespoon flour
• Beef patties
• 250 grams beef mince
• 1 cup fresh breadcrumbs
• 2 tablespoons tomato paste
• 2 tablespoons fresh parsley, finely chopped
• Tomato sauce
• 1 onion, finely diced
• 1 clove garlic, crushed
• 400 gram can diced tomatoes
• ¼ cup fresh parsley, finely chopped

Method

1. Preheat the oven to 180ºC.
2. First make the rosti potato cakes. Squeeze all the water you can out of the grated potato, then mix together with milk, Parmesan, egg and flour to form a batter. Set aside to chill in the fridge.
3. To make the beef patties, mix together the beef mince, breadcrumbs, tomato paste and parsley. Season with salt and pepper. Form a patty from a small handful of the mixture, then dust with a little seasoned flour. Repeat the process with the rest of the mixture.
4. In a lightly oiled pan, fry patties until golden brown and cooked right through. Remove from the pan, cover and keep warm.
5. Heat a little more oil in the same pan and drop tablespoonfuls of potato batter into the pan to form rosti. Flip once golden and cook the other side.
6. Remove from the pan and place on a lined baking tray. Bake in the preheated oven for 10 minutes.
7. Tomato sauce
8. Fry the onion and garlic in a splash of oil until soft. Add diced tomatoes and most of the second measure of parsley and bring to the boil. Turn the heat down and simmer for 10 minutes. Remove from the heat and blend hand-held mixer. Season to taste.
9. To make up the stacks, place rosti on a warmed plate and top with a beef patty, then repeat to form a tower. Drizzle with fresh tomato sauce and serve with sauteed mushrooms topped with balsamic vinaigrette if wished.