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 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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