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Emu Patties with saltbush and native basil salsa

What’s great about it

One of our most popular recipes from a showcase celebrating NAIDOC Week 2019, these Emu Patties are a healthy Aussie twist on a classic burger. Emu meat is becoming increasingly available and as a red meat, is high in protein and low in fat. Emu meat is a good source of iron and Vitamin B12. If your local butcher doesn’t stock emu meat, ask if they can order it in.

 

 

 

 

 

 

 

 

 

Serves: 8                                 Prep time: 25 minutes                    Cook Time: 15 minutes

Fruit and Veggies: 1 serve per portion (when served with salad)

Ingredients

Salsa:

3 vine ripened tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, diced
3 sprigs continental parsley, finely chopped
1 teaspoon Saltbush, finely chopped
1 teaspoon Native Basil, finely chopped

Patties:

1 kg Emu mince
1 cup carrot, grated
1 cup zucchini, grated
1 egg
1 onion, diced
2 tablespoon tomato paste
1 tablespoon ground aniseed myrtle
1 teaspoon pepper

 

Method

PLACE all salsa ingredients into a bowl.
COMBINE and refrigerate for at least 30 minutes to allow flavours to develop. Use regular basil and mint if you can’t get a hold of native basil and saltbush.
COMBINE remaining patty ingredients in a large bowl.
SHAPE mixture into 8 patties
COOK over medium heat on a BBQ or frypan
SERVE patties with the salsa, salad and a wholemeal roll if desired.

 

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