Kangaroo Patties
Ingredients
500g Kangaroo mince
2 eggs or 4 egg whites
2 tsp Macadamia oil (you can substitute with other oils)
1 clove of garlic crushed
1 Red capsicum finely diced
1 onion finely diced
1cup of mushrooms finely diced
1 Carrot grated
1 Zuchini grated
1 tablespoon of italian herbs
salt and pepper to taste
Method
1. Heat macadamia oil in a nonstick frypan over medium heat.
2. Add garlic, capsicum and onion and cook, stiring frequently, untill onion softens and is starting to turn brown.
3. Add Mushrooms and continue to cook untill soft.
4. turn off heat and set pan aside
5. In a large mixing bowl combine kangaroo mince, eggs, italian herbs, salt and pepper and mix untill combined.
6. Add onion mix to mince and use hands to need all ingredients together untill well combined.
7. Take small handfulls of mixture and form into patty and place on a tray.
8. Refrigerate patties for 1-24hrs before cooking.
9. Use health grill or cook on bbq untill cooked through.
Note- you could substitute kangaroo for some other type of mince if you prefer but kangaroo is extremely low in fat and high in iron and protein so it makes a good healthy choice.
Soy protein Chocolate slice
Ingredients
3/4 Cup Self raising flour
3/4 Cup Soy protein Powder
1/4 Cup Cocoa
1/2 tsp bicarb soda
2 eggs
3/4 Cup Of Stevia Sweet (hermesetas brand not straight stevia powder)
4 tablespoons of reduced fat butter or margerine
3/4 cup of boiling water
1/2 Cup of apple sauce
Method
Preheat a fanforced oven to 170o Celcius
1. Pour boiling water into a medium sized mixing bowl
2. Add Butter and sweetener and disolve completely
3. Sift in all dry ingredients (flour, protein powder, bicarb soda and cocoa) and stir untill combined.
4. Add apple sauce and eggs and stir untiill all ingredients are well combined.
5. Lightly spray a 20cm by 12cm non stick loaf pan with cooking spray
6. pour mixture into pan and bake for approximately 20mins or untill you stick a skewer in the centre and it comes out clean.
Sweet potato and leek Frittata
Serves 4
Ingredients
1-2 tsp of olive oil
1 medium sweet potato
2 leeks (thinly sliced)
1 capsicum (deseeded and diced)
200g Button Mushrooms diced
4 medium tomatoes (diced)
8 eggs
1/2 Tbsp Italian herbs (or fresh herbs if you prefer)
Pepper to taste
Method
1. Peel and cut sweet potato into approximately 1cm cubes.
2. Place sweet potato in microwave vegetable steamer with a little water (just enough water to cover the base of the dish) and cook on high untill tender but not mushy (approx 6-8 minutes)
3. Heat non stick pan to medium heat and lightly coat with olive oil.
4. Add leeks and capsicum to the pan and cook gently untill leeks soften and change colour.
5. Add tomato and mushrooms to the pan and continue to cook untill mushrooms soften then remove from heat.
6. Place eggs and herbs in a large mixing bowl. Add sweet potato and fried vegetables and stir untill all ingredients are mixed through.
7. Return mixture to frypan and cook on medium heat for approx 8-10 minutes untill base is set.
8. Place frypan under grill for a further 8-10 minutes untill the frittata is firm to touch.
9. Remove from pan and serve with salad greens of your liking.
serves 4
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