RECIPE - Mediterranean Lamb & Kangaroo Patties JUNE 30, 2009.

 

1kg Lamb Mince
1kg Kangaroo Rump Minced (substitute lamb)
1 Tbs Coriander Seed
1 Tbs Cumin Seed
1 Tsp fennel Seed
1 Tsp Black Pepper Corns
1 Tbs Celtic Sea Salt
3 Tbs Thyme
1 Organic Egg
2 Zucchini (fine dice)
1 Red Onion (fine dice)
2 Tbs Extra Virgin Olive Oil

 

Heat pan roast cumin, fennel & coriander. Remove from pan, place in mortar and pestle with peppercorns break up roughly.

Add 1 tbs olive oil to pan, sauté onions & zucchini. Remove from pan and leave to cool.

 

Combine all ingredients in a large bowl including remaining olive oil and mix well. Cover and leave in fridge for 30mins.

Remove bowl from fridge, form patties to the size and shape you like. Throw on the BBQ.

 

Serve with some Tatziki, Marinated Grilled Veg (eggplant, red peppers, mushrooms), Baby Spinach and a Wedge of Lime.