Burger Diane with Mashed Potato Cake

Huey

3 large potatoes, peeled & sliced
a good splash of milk
cream
2 spring (green) onions, sliced
250 gm lean minced beef
2 tbsp tomato chutney
Worcestershire sauce
freshly ground salt & pepper
½ onion, chopped
1 garlic clove, crushed
olive oil
4 button mushrooms, finely sliced
2 tbsp brandy
½ cup beef stock
Dijon mustard
chopped parsley

Cook potato in plenty of water and drain well. Return to pot, add milk, a little cream and spring onion. Mash well. Using your hands, mix together mince, chutney, 1 tbsp Worcestershire, half the onion and half the garlic. Form into patties and cook on a lightly oiled grill. Using a pastry cutter, form mashed potato into cakes and also cook on grill. To make sauce, saut? remaining onion and garlic in a little oil. Add mushrooms, ¼ cup cream, brandy, stock and a good dollop of mustard. Reduce until quite thick, stirring now and again, and add 1 tspn Worcestershire. To serve, place potato cake on individual plates, then burger and spoon sauce over the top. Garnish with a little parsley.