Preparation

Step 1: Preparing the Kangaroo Meat Mixture

In a large bowl, combine the kangaroo meat, lemon myrtle, wattleseed, quandong, salt, and pepper. Mix until all ingredients are well incorporated. Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 2: Sautéing Aromatics

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and onion. Sauté until the onion becomes translucent and fragrant. Sprinkle in the smoked paprika and stir for an additional minute. Remove from heat and let it cool slightly.

Cooking Process

Step 3: Forming and Cooking the Patties

Remove the refrigerated meat mixture and combine it with the sautéed onion and garlic. Form the mixture into small bite-sized patties, approximately 2 inches in diameter.

Heat the remaining olive oil in a large non-stick pan over medium-high heat. Once the oil is hot, carefully place the patties in the pan, ensuring not to overcrowd them. Cook each side for 3-4 minutes or until a nice browned crust forms. To monitor the time accurately, consider using a cooking timer.

Step 4: Preparing the Ciabatta Rolls

While the patties are cooking, slice the ciabatta rolls in half and spread butter on each side. Toast them lightly under a grill or in a hot pan until just golden and crispy.

Serving Suggestions

To assemble your Sydney Bushfire Bites, place the toasted ciabatta rolls open on a serving plate. Place a crispy kangaroo patty on each base, followed by a generous handful of fresh wild rocket. Add a dollop of the bush tomato relish atop the rocket for extra flavor and moisture.

These bites are best enjoyed fresh and hot. They are perfect for a Melbourne cup party or as part of a larger Australian-themed meal. The combination of the smoky kangaroo meat, the tangy relish, and the crispy ciabatta provides a unique yet delightful gourmet experience that celebrates Australia's diverse culinary heritage.

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