Preparation time: 30 minutes

Cooking time: 15 minutes

Serves: eight

Ingredients
500g kangaroo mince
1 tsp native spice mix or BBQ spice mix
½ red onion, finely chopped
1 clove garlic, crushed
2 tbsp lemon thyme leaves, chopped
2 tbsp parsley leaves, chopped
1 tsp lemon zest
35g fresh breadcrumbs
1 egg, lightly whisked
Sea salt and freshly ground black pepper
Olive oil spray

Ingredients – Apple & fennel slaw
¼ white cabbage, chopped
1 small fennel bulb, finely sliced
4 red apples coarsely grate
½ red onion, peeled and finely sliced
¼ cup whole egg mayonnaise
1 tbsp lemon juice
1 tbsp finely chopped parsley
Sea salt and freshly ground black pepper

To serve:
Eight small bread bread rolls
Tomato chutney

Method
Place the mince, spice mix, onion, garlic, thyme, parsley leaves, zest, bread crumbs, egg, salt and pepper together in a large mixing bowl and mix until well combined. Cover and refrigerate, ideally for at least two hours, to allow flavours to meld.
For the slaw, add all the ingredients together in a medium bowl, mixing until well combined. Cover and set aside until required.
Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
Heat a char-grill pan over medium-high heat for two to three minutes. Meanwhile shape the kangaroo mixture into eight equal-sized patties, spray both sides with olive oil and cook patties for three to four minutes on each side. Place patties on prepared baking tray and cook in preheated oven for a further 10 minutes.
To serve, halve bread rolls, then layer with tomato chutney, kangaroo patty and top with apple and fennel slaw.