Serves 4

INGREDIENTS

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 600 g kangaroo mince
  • 2 TBSP Maca Powder
  • 2 garlic cloves, crushed
  • 1 eschalot, finely chopped or grated
  • 2 eggs
  • 1 small red chilli, deseeded and finely chopped
  • sea salt and ground black pepper
  • 2 large sweet potatoes (approx 1 kg)
  • 1 cup fresh coriander, finely chopped
  • Coconut Oil, for frying
  • 1 bunch fresh kale, leaves torn in half

DIRECTIONS

  1. Start the kangaroo patties by heating the cumin and coriander seeds in a small pan over a medium heat until they pop and become fragrant. Remove them from the heat, let them cool, and crush them up with a mortar and pestle.
  2. In a large bowl add the mince, Maca, garlic and eschalot, using your hands to combine the ingredients. Add the crushed seeds, 1 egg, chilli, salt and pepper.
  3. Shape the mince mixture into four equal patties and (if you have the time) chill the patties for 15 minutes to help them set before cooking.
  4.  Place on a barbecue or non-stick pan with some coconut oil. Cook until golden on the outside and just cooked in the middle.
  5. While the patties are cooking, prepare the fritters. Grate the sweet potatoes into a bowl and add the coriander and some salt and pepper. Stir through an egg to bind it all together and then dollop out spoonfuls of the mixture into a hot frying pan with coconut oil (makes 8 to 12 fritters). Flatten them down slightly and cook until golden and crispy. Set them aside.
  6. Just before serving your stack, sautée some kale in a little bit of coconut oil until softened, then
    to plate up, layer the kangaroo burgers with the fritters and the kale.

This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia.

Photographer: Steve Brown. Stylist: Trish Heagerty.