Kangaroo Rissoles in Creamy Mushroom Sauce (Котлеты)
My favorite way to eat incredibly lean and healthy kangaroo meat! Based on Russian Kotleti, part hamburger, part rissole, part meatball, entirely delicious - Kangaroo Rissoles in Creamy Mushroom Sauce (Котлеты)
In a bowl, soak the crustless bread in milk and set aside.
Mix together using your hands, meat, grated onion, garlic, eggs, Worcestershire sauce, carrot, mayonnaise, parsley, salt, pepper and bread crumbs. Squeeze out the milk from the bread slices and add to the meat and mix thoroughly. Do not add the excess milk to the mixture.
Form the kotleti using your hands. Make them into a tight ball (like a snowball), and flatten with your hands, keeping the edges rounded and width uniform throughout. Put on a plate or tray, ready for frying. The step I didn't do, and my mum always did, was to lightly coat the kotleti in flour before frying.
Heat 6 tablespoons of oil into a frying pan until hot. Fry kotleti in batches of 5 until golden brown and cooked on both sides. (approx 4 minutes per side) Set aside. Prepare the mushroom sauce.