July 24, 2024
Kangaroo Burgers with Sweet Potato Fritters
Ingredients
Burgers
- 400g grass-fed kangaroo mince
- 1 teaspoon coconut oil, ghee or butter
- 1 egg yolk
- 1 small brown onion, peeled and finely chopped
- 1 teaspoon cumin
- 1 long red chilli, deseeded and finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon Dijon mustard, or seeded
- ½ bunch coriander, roughly chopped
- Sea salt
Sweet Potato Fritters
- 1 medium sweet potato, grated
- 2 tablespoons coconut oil, ghee or butter
- 1 egg yolk
- Sea salt
- Black pepper
- Avocado, sliced
Directions
- In a large mixing bowl mix all the burger ingredients together with your hands until the mixture holds together. Divide into 8 patties. Wrap in cling wrap and pop into the fridge for up to 60 minutes.
- Heat the fat in large fry pan and throw in the patties (half the batch is fine to begin). Cook for 2-3 minutes on each side or until just cooked and allow to rest.
- 'Roo should be served slightly undercooked rather than overcooked, so adjust cooking time according to the size of the patty.
- In a large bowl grate the sweet potato and add the egg yolk and season.
- Heat the fat and once hot grab and small handful of the sweet potato mixture and place in the pan and flatten with a spatula. Cook for 3 minutes before flipping to cook the other side. Once browned on both sides remove from the heat.
- Serve with the 'roo burger and some sliced avo.
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)