Bush Dukkah Kangaroo Burger Patties (includes Dukkah Recipe)

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.

Kangaroo Sausage Rolls

These mini sausage rolls are a crowd pleaser and are significantly healthier and better for the environment than beef or pork equivalents.

Ingredients

FILLING:

500g kangaroo mince

2 tomatoes diced

1 carrot diced

2 beaten eggs

worcestershire sauce

2 tomatos chopped

cracked pepper

puff pastry

1 egg beaten

Method

1. Preheat an oven to 200 degrees

2. In a large bowl mix together all the filling ingredients.

3. Cut each piece of puff pastry in half to create 2 rectangles. Spread filling in the middle of each rectangle and roll to create a long tube filled with filling. If you think you can fit in more filling push it in from the ends. You want the rolls to be quite firm and make sure the join of the pastry is firmly pushed together so it won't come apart.

4. With a sharp knife cut each roll into small bite-size pieces. Brush with egg.

5. Bake on a baking paper lined tray for 20mins or until golden.

Serve with tomato or BBQ sauce or chutney.

Jackaroo's Pie

An Aussie version of shepard's pie.

Ingredients

500g kangaroo mince

1 large sweet potato

1 tbs butter

wostershire sauce

chilli powder to taste or chilli jam

1 large carrot peeled and chopped

green beans chopped

1 onion diced

2 cloves garlic

cumin ground

cinamon ground

olive oil

1 tin diced tomatoes

white wine

salt and pepper to taste

cheese

Method

1. Brown onion and garlic. Add mince and brown.

2. In separate saucepan boil sweet potato. Mash with butter.

3. Add beans and carrots, spices, herbs and sauces.

4. Put mince mix in casserole dish. Top with mashed sweet potato. Sprinkle on cheese and put in preheated medium oven until cheese has melted.

Extra yummy as leftovers on toast.