Pan-Fried Kangaroo Rissoles with Wattleseed Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender kangaroo meat rissoles pan-fried to perfection and served with a rich, earthy wattleseed-infused gravy, capturing the essence of Australian bush flavors. This australian-inspired beef ready in about 40 minutes pairs lean ground kangaroo meat, medium (150 g) finely chopped onion, chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 lean ground kangaroo meat
• 1 medium (150 g) finely chopped onion
• 2 tbsp chopped fresh parsley
• 1/2 cup (60 g) breadcrumbs
• 1/4 cup (60 ml) milk
• 1 large egg
• 1 tsp salt
• 1/2 tsp ground black pepper
• 3 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 1/2 cups (360 ml) beef stock
• 1 tsp ground wattleseed
• 1 tsp cornstarch
• 2 tbsp cold water

Instructions

1. Step 1: In a large bowl, soak 1/2 cup (60 g) breadcrumbs in 1/4 cup (60 ml) milk for 5 minutes until softened. Add 500 g lean ground kangaroo meat, 1 finely chopped medium onion (150 g), 2 tbsp chopped fresh parsley, 1 large beaten egg, 1 tsp salt, and 1/2 tsp ground black pepper. Mix gently but thoroughly until combined.
2. Step 2: Shape the mixture into 8 equal oval rissoles, about 2 inches wide and 3 inches long. Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the rissoles and fry for 4 minutes on each side until a deep brown crust forms and the internal temperature reaches 70°C (160°F). Remove rissoles and keep warm.
3. Step 3: Lower heat to medium, add 2 tbsp unsalted butter to the skillet, then whisk in 1 1/2 cups (360 ml) beef stock and 1 tsp ground wattleseed. Simmer for 5 minutes to infuse the gravy with the wattleseed's nutty aroma.
4. Step 4: Mix 1 tsp cornstarch with 2 tbsp cold water to form a slurry, then gradually whisk into the gravy. Cook for 2-3 minutes until thickened to a sauce consistency that coats the back of a spoon. Season with salt and pepper to taste.
5. Step 5: Serve the rissoles hot with the wattleseed gravy spooned generously over them.