Pan-Fried Kangaroo Rissoles with Spiced Tomato Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender kangaroo mince rissoles pan-fried to golden perfection, served with a warm spiced tomato chutney that balances savory and sweet flavors. This australian-inspired beef ready in about 50 minutes blends ground kangaroo mince, finely chopped fresh parsley, (60 g) breadcrumbs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g ground kangaroo mince
• 1 medium (about 150 g) finely chopped onion
• 2 tbsp finely chopped fresh parsley
• 1/2 cup (60 g) breadcrumbs
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1/2 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 400 g canned diced tomatoes
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2 chopped garlic cloves
• 1 small chopped fresh chili (optional)

Instructions

1. Step 1: In a large bowl, combine 500 g ground kangaroo mince, 1 finely chopped medium onion, 2 tbsp chopped fresh parsley, 1/2 cup (60 g) breadcrumbs, 1 large beaten egg, 1 tbsp Worcestershire sauce, 1/2 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined without overworking the meat.
2. Step 2: Shape the mixture into 8 equal-sized oval rissoles about 1 inch thick. Cover and refrigerate for 15 minutes to firm up.
3. Step 3: Meanwhile, for the chutney, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 2 chopped garlic cloves and 1 small chopped fresh chili (if using), sauté for 1 minute until fragrant. Add 400 g canned diced tomatoes, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1/4 tsp ground cinnamon, and 1/4 tsp ground ginger. Simmer uncovered for 20 minutes, stirring occasionally, until thickened and fragrant.
4. Step 4: Heat remaining 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the rissoles and cook for 4-5 minutes per side until deeply browned and cooked through (internal temperature 160°F/71°C).
5. Step 5: Serve the hot rissoles with the spiced tomato chutney spooned generously on top or on the side.