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

1. 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.
2. 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.
3. 'Roo should be served slightly undercooked rather than overcooked, so adjust cooking time according to the size of the patty.
4. In a large bowl grate the sweet potato and add the egg yolk and season.
5. 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.
6. Serve with the 'roo burger and some sliced avo.