serves
8
prep
30 minutes
cook
15 minutes
difficulty
Easy
serves
8
people
preparation
30
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g kangaroo mince
- 1 tsp native spice mix or BBQ spice mix
- ½ red onion, finely chopped
- 1 clove garlic, crushed
- 2 tbsp lemon thyme leaves, chopped
- 2 tbsp parsley leaves, chopped
- 1 tsp lemon zest
- ½ cup (35 g) fresh breadcrumbs
- 1 egg, lightly whisked
- sea salt and freshly ground black pepper
- olive oil spray
- tomato chutney, to serve
Apple and fennel slaw
- ¼ white cabbage, shredded
- 1 small fennel bulb, finely sliced
- 4 red apples coarsely grated
- ½ red onion, peeled and finely sliced
- ¼ cup whole egg mayonnaise
- 1 tbsp lemon juice
- 1 tbsp finely chopped parsley
- sea salt and freshly ground black pepper
To serve
- 8 x small bread bread rolls
- ⅔ cup tomato chutney
Chilling time 2 hours
Instructions
Place the mince, spice mix, onion, garlic, thyme, parsley, zest, breadcrumbs, egg, salt and pepper together in a large mixing bowl and mix until well combined. Cover and refrigerate for at least 2 hours to allow flavours to meld.
To make the slaw, add all the ingredients together in a medium bowl, mixing until well combined. Cover and set aside until required.
Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
Heat a chargrill pan over medium-high heat for 2-3 minutes. Meanwhile shape the kangaroo mixture into eight equal sized patties, spray both sides with olive oil and cook patties for 3-4 minutes on each side. Place patties on prepared baking tray and cook in preheated oven for a further 10 minutes.
To serve, halve the bread rolls, then layer with tomato chutney, kangaroo patty and top with apple and fennel slaw.
Recipe and photograhy from Gourmet Game.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
