Mix all patty ingredients in a large bowl and put them in the fridge until used.
Pre-heat oven to 250 degrees Celsius.
Spread potato slices in a lightly greased oven tray or pan and lightly brush tops (I use spray).
Sprinkle with salt and put in the oven for about 15 minutes; add rosemary sprigs in the last 5 minutes.
Put bacon bits in a large saucepan, let them brown a bit (no need to add any oil) and add the Brussels sprouts, 1/4 water and the cream, bring to the boil and let simmer until they are soft to your liking, make sure you check from time to time, they burn easily, add a bit of water if needed.
Season with salt and pepper.
Form patties and brown in a frying pan on both sides.
Transfer to an oven dish and also put in the oven for about 6 minutes
In the same pan, add mushrooms and leave them untouched for about 1 minute to let them brown.
Add olive oil and stir for about 1 minute.
Add cream and chives and bring to a boil; let boil on high heat until liquid is reduced to a nice creamy consistency, stirring occasionally.
Arrange potatoes, patties, mushrooms and Brussels sprouts on plates and serve; there will be enough for seconds.