This recipe is by Aunty Jullian Kennedy but was prepared by Whitney Kirby and Tamara Peterson for Australia’s Food Bowl in episode nine to celebrate the Darling Barka.
- 500 g kangaroo mince
- 3 garlic cloves, finely chopped
- 1 brown onion, finely chopped
- 1 egg
- 1 cup plain flour
- 2 tbsp curry powder
- 1 tbsp olive oil
- 1 lemon, juice only
- thyme sprigs
- sweet potato mash and garlic snow peas, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Combine mince, garlic, onion, egg, and a pinch of salt and pepper in a large bowl. Divide mince into six portions and gently shape mixture into rissoles.
- In a separate bowl, combine flour and curry powder. Roll rissoles in the dry mixture until they are evenly coated.
- Heat a large frying pan over medium-high heat. Add olive oil and the rissoles to the pan and cook for 3-5 minutes each side or until golden brown and cooked through. Drizzle lemon juice and thyme over the rissoles to add extra flavour. Transfer to plate and serve with mash and snow peas.
Stefano de Pieri explores all the wonders of the Murray Darling river system in Australia's Food Bowl.