1.Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
2.Using your hands, combine bacon, beef, breadcrumbs, egg, green onions, parsley, worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles.
3.To make cabbage mash, boil, steam or microwave potato until tender; drain. Return potato to pan and mash with cream or milk and butter until smooth. Stir in cabbage and green onions.
4.Heat oil in the same non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
5.Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Stir in combined cornflour and water, cook, stirring, until gravy boils and thickens.
6.Serve rissoles with gravy, cabbage mash and steamed greens, if desired.
Uncooked rissoles suitable to freeze. Not suitable to microwave.Note