PALEO KANGAROO BITES RECIPE
Kangaroo is an under utilised meat in Australia and is readily available now in most supermarkets. Like beef and lamb mince, it’s really versatile for family cooking and takes well to a variety of herbs and spices. The recipe below is a great introduction to kangaroo but you can experiment with combinations in your home by changing the ‘flavouring’ part of the recipe to suit your tastes. Moroccan, bush tucker and curry are just some suggestions to get you started.
1 kg kangaroo mince
½ sweet potato (200g)
2 Garlic cloves
1 tsp salt
2 tbs Chia seeds
Optional - 100g Almond meal or crushed walnuts, if not for school lunches.
zest of 1 large lemon
1 tsp garlic powder
1 sprig rosemary
4 sprigs parsley
Optional - 2 roasted capsicums (can use from deli section)
Juice of lemon to serve
Pre heat oven to 180 degrees.
Line 2 baking trays with baking paper.
Add the kangaroo mince to a large bowl and set aside.
Add all other ingredients to a blender and puree/finely chop.
Pour the mix in with the kangaroo and using your hands to mix well.
Roll into balls and place on the baking trays.
Bake for approx. 40 mins, until cooked through.
Squeeze the juice of the lemon on top before serving.
These Kangaroo bites are really versatile they can be eaten as a finger food and served with dipping sauces like mayonnaise, salsa, pesto or chilli and are great for an easy lunch along side a salad.
Alternatively, stir the cooked bites through a tomato based sauce to be served with zucchini noodles or cauliflower rice as a meal.
The Kangaroo bites could also be fried or barbequed and they freeze really well.
Recipe from Wholefood Family