| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
|
Cl Garlic; crushed |
| 1 |
ts |
Crushed dried red chiles, su |
| 1 |
tb |
Fresh cilantro; chopped |
| 1 |
ts |
Fresh ginger root; finely gr |
| 1 |
tb |
Sun-dried tomatoes; finely m |
|
|
Salt to taste |
| 2 |
tb |
Fine dry breadcrumbs |
| 1 |
lb |
Kangaroo meat or lean ground |
|
|
Vegetable oil for frying |
INSTRUCTIONS
Recipe by: Sally Hammond Combine the garlic, chiles, cilantro, ginger,
tomatoes, salt and breadcrumb and mix well. Pinch off egg-sized pieces of
meat and flatten them in the palm of your hand. Place a small amount of
chile mixture in the center and roll up carefully to close. Continue until
all the meat and filling is use
Heat a large heavy frypan over moderately high heat and fry the meatballs,
turning constantly until browned and cooked through. Serve with hot steame
rice or cooked noodles, or with a salad.
Posted to MM-Recipes Digest V3 #276
Date: Tue, 8 Oct 1996 18:38:37 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”