June 7, 2022
Kangaroo kofta with warrigal greens, beetroot & feta
Kangaroo kofta with warrigal greens, beetroot & feta
INGREDIENTS
- 2 small beetroots, peeled, thinly sliced
- 1/3 cup (80ml) olive oil, plus extra to drizzle
- 1 small onion
- 600g kangaroo mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbs finely chopped mint
- 2 tsp dried native pepper-berry, ground
- 150g warrigal greens or baby spinach leaves
- 1 tsp whole black peppercorns, crushed
- 1/2 bunch each flat-leaf parsley and mint, leaves picked
- 100g full cream feta, crumbled
- Lemon wedges, to serve
METHOD
- Preheat oven to 180C. Place beetroot on a baking tray, brush with 2 tbs oil and season with salt. Bake, turning halfway, for 15 minutes or until just crisp.
- For the kofta, grate the onion and drain on paper towel to remove excess liquid. Combine the onion, kangaroo mince, cumin, coriander, mint and 1 tsp pepper-berry in a bowl, then season with salt. Use your hands to mix well. Roll heaped tablespoonful's of the mince into 12 even-sized logs, then flatten slightly, cover and chill for 30 minutes to firm up.
- Heat a chargrill or frypan over medium heat. Brush koftas with remaining 2 tbs oil and cook, turning, for 7 minutes until browned or cooked to your liking.
- Place the warrigal greens in a saucepan of simmering salted water and cook for 1 minute or until just wilted, then drain.
- Mix the black pepper with the remaining 1 tsp pepper-berry.
- For the salad, combine the warrigal greens, parsley and mint, and divide among 4 plates. Top with beetroot, feta and kofta, then sprinkle with pepper mixture, drizzle with extra oil and serve with lemon wedges.
Ingredients Whipped Feta 1 cup/227 grams 0% plain Greek yogurt ½ cup/70 grams crumbled low-fat feta cheese ¼ cup/13 grams chopped fresh parsley 1 tablespoon/6 grams fresh lemon zest Patties and Salad 1 pound 92% lean ground chicken breast 1 large egg, lightly beaten 2 cups/227 grams grated zucchini (about 2 medium zucchini) 3 tablespoons psyllium whole husks 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder Fine sea salt Freshly ground black pepper Nonstick cooking spray Salad 4 cups/121 grams packed baby arugula 1 tablespoon fresh lemon juice 1 tablespoon avocado oil
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