Peppered Beef Patties with Diane Sauce

Recipe can be made a day ahead; store patties and sauce separately in fridge.

• 750g minced beef
• 1 small onion, grated
• 2 cloves garlic, crushed
• 2 tblspn chopped fresh parsley
• 2 eggs, lightly beaten
• 1 cup Lupin Crumb
• 1 tblspn cracked black pepper
• 1/4 cup vegetable oil
• 1 tblspn brandy
• 40g butter, chopped
• 2 cloves garlic, crushed, extra
• 300ml thickened reduced-fat cream
• 1 1/2 tblspn Worcestershire sauce 

1. Combine mince, onion, garlic, parsley, eggs, lupin crumbs and pepper in bowl; mix well. Shape the mixture into 8 patties.
2. Heat oil in pan, add patties; cook until browned and cooked through. Remove from pan, cover to keep warm.
3. Drain fat from pan, add brandy to same pan, stir over heat until almost evaporated. Add remaining ingredients to pan; simmer, uncovered, until reduced by one third; strain. Serve patties with sauce. Serves 4.