Step 1

Grate half the onion. Place grated onion, mince, garlic, mustard, thyme, almond meal and egg in a bowl. Season with salt and pepper. Mix well to combine. Shape mixture into 12 rissoles. Place on a tray. One at a time, wrap one piece of bacon around each rissole, securing with a toothpick on the side. Return to tray.

Step 2

Meanwhile, make Sweet potato hash: Place sweet potato in a large bowl. Add almond meal, parmesan, garlic and chilli flakes. Season well. Stir well to combine.

Step 3

Heat a greased barbecue hotplate on medium heat. Spoon 1/4 cup of mixture onto hotplate (see note). Press firmly into a 10cm round. Repeat to make Cook hash for 2 minutes each side or until browned. Transfer to a large baking tray. Cover to keep warm.

Step 4

Reduce heat to medium-low. Add rissoles. Cook for 3 minutes each side or until golden and just cooked through. Cook for a further 1 to 2 minutes, turning and brushing with maple syrup, or until golden and sticky.

Step 5

Meanwhile, thinly slice remaining onion. Toss onion, avocado, rocket, lemon juice and oil together in a bowl. Divide sweet potato hash among plates. Top with rissoles, rocket mixture and a dollop of sour cream. Season with salt and pepper. Serve with lemon wedges.