Burgers:
Serves 5
Prep Time: 20 mins
cooking time: 10 mins
Calories per serve: 164 cal.
Ingredients:
500g kangaroo mince
1 egg
1 cup breadcrumbs
3 tbs bush dukkah(see below for a recipe)
2 tbs chilli jam (see recipe in this blog)
2 tbs chopped fresh parsley
2 tbs chopped fresh coriander
Method:
1. Combine all ingredients in a bowl.
2. Divide mixture into 5 portions and shape these into patties. Wrap each patty in cling wrap and put patties to chill in fridge for at least 10 mins.
3. Cook patties on BBQ or in a skillet or griddle pan about 5 mins each side or until cooked through and brown.
4. Serve as is with a dollop of chilli jam or on a bread roll with avocado, roasted capsicum lettuce and tomato.
Notes: Make your own breadcrumbs, they are much nicer than brought ones. Just use stale bread (leave out some bread overnight) and turn into crumbs in a food processor. Any kind of bread can be used so you can make these patties even healthier by using multigrain or wholemeal bread. Leftover crumbs can also be frozen for another day.
Homemade Bush Dukkah
This is a very useful spice mix to have in your cupboard. Not only is it delicious eaten with olive oil dipped bread, but it adds so much flavour to any kind of dish that requires a breadcrumb coating (eg crumbed fish, chicken, veal, eggplant etc). To use as a crumbing just add a few tbs to the breadcrumbs you are using.
Ingredients:
2/3 cup whole pistachio nuts
1/2 cup sesame seeds
1/4 cup ground wattleseed (available at many delis or order online)
2 tbs ground coriander seeds
2 tbs whole cumin seeds
Black pepper to taste
Rock salt to taste
If you prefer a sweeter dukkah then you can add some sugar to taste also.
Method:
1. Lay pistachio nuts and sesame seeds on a tray and toast lightly in an oven.
2. Crush (pistachios in particular although you can do it all together) in a mortar and pestle.
3. Put nuts and seeds into a small mixing bowl.
5. All all other ingredients. Mix until combined
6. Store in a sealed container. Lasts for months.
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