This is another excellent way to enjoy roo meat. Naturally, venison and other game meats will work fine too.
500 grams of minced roo meat
1 carrot (pealed)
1 stick celery
1 tablespoon chutney
1 teaspoon garlic puree
1 teaspoon ginger puree
1 dozen pitted, green, stuffed olives
½ cup instant mash potato flakes
Salt & pepper to taste
Roughly chop onion, carrot, celery and dice finely in food processor.
Add chutney, garlic, ginger, olives and egg and pulse briefly a few times to mix.
Season to taste.
Mix the mince meat and food processor contents until well combined.
Form the mixture into small balls.
Roll the ball in the instant potato flakes.
Fry balls in shallow oil at medium heat until cooked in the middle and crispy dark exterior.
Drain on absorbent paper.
Serve with either vegetables or salad and a satay dipping source.