Kangaroo rissoles

Combine mince, garlic, onion, egg, and a pinch of salt and pepper in a large bowl. Divide mince into six portions and gently shape mixture into rissoles.In a separate bowl, combine flour and curry powder. Roll rissoles in the dry mixture until they are evenly coated.Heat a large frying pan over medium-high heat. Add olive oil and the rissoles to the pan and cook for 3-5 minutes each side or until golden brown and cooked through. Drizzle lemon juice and thyme over the rissoles to add extra flavour. Transfer to plate and serve with mash and snow peas. Stefano de Pieri explores all the wonders of the Murray Darling river system in Australia's Food Bowl.