Heat oil in a pan over medium high heat. Add the onion and cook, stirring for 3 minutes or until golden. Set aside to cool. Repeat with red onion.
Place the onion, mince, breadcrumbs, parsley, sauce and egg in a bowl. Using your hands, divide into 8 portions and shape into patties. Chilled, covered, in fridge for 1 hour.
Cook the potatoes in a saucepan for 20 minutes or until tender. Drain and set aside to cool slightly, then coarsely chop. Combine oil, vinegar, mustard in a bowl. Add the potatoes and toss to coat. Add the sour cream, red onion and parsley.
Spray a fry pan with oil and heat over medium high heat. Add half the patties, and cook for 5 minutes each side or until cooked through. Transfer to a plate and repeat. Serve with relish and potato salad.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 83 (23%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 62.3mg||19 %|
|Sodium 268.9mg||9 %|
|Potassium 1128.9mg||30 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 51.7g|
|Protein 11.6g||17 %|
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Calories per serving: 363
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