It is truly the quintessential healthy burger.
Spicy Maca and Kangaroo Burgers Stacked with Sweet Potato Fritters and Sauted Kale
- 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
- 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.
- 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.
- 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.
- Place on a barbecue or non-stick pan with some coconut oil. Cook until golden on the outside and just cooked in the middle.
- 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.
- 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.