Ingredients
Kangaroo Koftas
- 250 g kangaroo mince.
- 1/2 cup almond meal.
- salt and pepper to taste.
- 1 teaspoon fennel seeds, ground.
- 1 teaspoon coconut oil.
Brussel Slaw
- 8 brussel sprouts, thinly sliced.
- 1 small green apple, sliced into matchsticks.
- 1/4 cup dill, roughly chopped.
- 1/4 cup walnuts, crushed.
- Sauerkraut, to serve (optional).
Dressing
- 1 teaspoon Dijon mustard.
- Juice from 1/2 lemon.
- 1/4 cup olive oil.
Directions
- 1. Place all the ingredients for Kangaroo Koftas in a mixing bowl and combine with your hands. Shape into 8 small oval balls.
2. Add the coconut oil to a pan on medium heat and add in the koftas. Allow to cook for 3-5 minutes. Flip over and cook on the other side until just cooked through.
3. Meanwhile, toss all ingredients for Brussel Slaw together in a bowl. For the dressing, add all ingredients into a jar and shake until combined. Toss through Brussel Slaw. Serve with Kangaroo Koftas and Sauerkraut.
Ingredients
Kangaroo Koftas
- 250 g kangaroo mince.
- 1/2 cup almond meal.
- salt and pepper to taste.
- 1 teaspoon fennel seeds, ground.
- 1 teaspoon coconut oil.
Brussel Slaw
- 8 brussel sprouts, thinly sliced.
- 1 small green apple, sliced into matchsticks.
- 1/4 cup dill, roughly chopped.
- 1/4 cup walnuts, crushed.
- Sauerkraut, to serve (optional).
Dressing
- 1 teaspoon Dijon mustard.
- Juice from 1/2 lemon.
- 1/4 cup olive oil.
Directions
- 1. Place all the ingredients for Kangaroo Koftas in a mixing bowl and combine with your hands. Shape into 8 small oval balls.
2. Add the coconut oil to a pan on medium heat and add in the koftas. Allow to cook for 3-5 minutes. Flip over and cook on the other side until just cooked through.
3. Meanwhile, toss all ingredients for Brussel Slaw together in a bowl. For the dressing, add all ingredients into a jar and shake until combined. Toss through Brussel Slaw. Serve with Kangaroo Koftas and Sauerkraut.