READY IN: 40 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
½ cup panko breadcrumbs
¼ cup milk
600g venison mince
¾ red onion, finely diced (reserve remaining ¼ for salsa)
¼ cup chopped parsley leaves and stalks
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1 courgette, grated
800g mixed kumara, scrubbed (leave skin on) and cut into 1–2cm thick wedges
1 tablespoon olive oil
TOMATO BASIL SALSA
2 tomatoes, diced 1cm
¼ cup roughly chopped basil leaves
¼ red onion, finely diced
1 tablespoon extra-virgin olive oil
1 baby cos lettuce leaves separated
100g feta cheese, crumbled
PREHEAT oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
1 In a large bowl, soak panko breadcrumbs with milk for a few minutes.
2 Toss kumara with oil on prepared tray. Season with salt and bake for 20–30 minutes until golden and tender. Turn once during cooking.
3 Add all remaining venison patty ingredients to the bowl with breadcrumbs and milk. Use clean hands to mix thoroughly. Use a ¼ cup measure to scoop out mixture and shape into patties. Place on a plate and refrigerate for 5 minutes to firm up a little while you prepare salsa.
4 Mix all tomato basil salsa ingredients together in a small bowl. Season with salt and pepper and set aside.
5 Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat (or use BBQ hot plate). Fry venison patties for about 4 minutes on one side then turn over and press down with a fish slice. Fry for a further 4 minutes until just cooked through. Rest on a plate, covered, for 2 minutes.
TO SERVE divide kumara wedges between plates. To assemble, place a venison patty into a lettuce leaf, spoon over tomato basil salsa and crumble over a little feta cheese.