Cheesy Beef Patties with Sour Cream Spuds and Chunky Salad

Steps

1. a medium pot of salted water to the boil. Preheat BBQ hot plate to high (if using).
2. Cook potatoes in pot of boiling water for 10–12 minutes, until soft. Drain, return to pot and smash lightly with a fork. Fold through sour cream, season to taste with salt and pepper and set aside, covered, to keep warm.
3. While potatoes cook, mix together all cheesy beef patty ingredients in a large bowl (except cheese and second measure of beef spice). Season with cracked pepper. Use a 1/3 cup measure and clean hands to roll balls, then press down on top to form 2cm-thick patties.
4. Mix together cheese and second measure of beef spice. Divide cheese mix evenly over the top of each beef patty, pressing down lightly to stick.
5. Heat a drizzle of oil in a large frypan on medium-high heat. Cook patties, cheese-side-down, for 2–3 minutes, until cheese is crispy. Use a fish slice to carefully flip patties then cook a further 2–3 minutes, until cooked through.
6. While patties are cooking, prepare salad. Cut cherry tomatoes in half; remove core and seeds from capsicum and dice 1cm; finely slice baby bok choy. Mix all chunky salad ingredients together in a large bowl, along with vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
7. Place sour cream spuds and cheesy beef patties onto plates and top with chunky salad.