Cheesy Venison & Pork Patties with Beetroot Relish and Roasties

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat a second, lightly oiled, oven tray (with a lip) on bottom rack of oven. Dice potatoes 3cm and toss with a drizzle of olive oil on first tray. Season and roast for about 25 minutes (on upper rack of oven), until golden and tender. Dice capsicum 1cm and set aside.
2. Finely dice onion and grate courgette. Place all in a medium bowl, along with all remaining patty ingredients (except cheese) and mix until combined. Using a ¼ cup measure and clean, damp hands, shape mixture into balls then flatten into patties, about 1cm thick.
3. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium heat. Cook patties for about 2 minutes each side, until golden. When potatoes have about 7 minutes cook time remaining, add capsicum to tray with potatoes and move to bottom rack of oven, carefully removing preheated tray.
4. Place patties on preheated tray and cook (on rack above potatoes) for about 3-4 minutes, until cooked through. Cut broccoli into small florets and dice stalk 0.5cm. Add to a medium pot with water and salt on high heat and bring to the boil.
5. Cover broccoli with a lid and steam for 2-3 minutes, until just tender. Top patties with grated cheese and return tray to oven for 1-2 minutes, until cheese has melted.
6. To serve, divide broccoli between plates, along with 1-2 patties. Dollop patties with beetroot relish and serve roasties on the side.