These turkey mince koftas came about because I've just been bored with my mince lately. Don't get me wrong, there is nothing more comforting than some spaghetti bol, shepherd's pie or chili con carne, but these koftas have a fragrant fresh bite to them, and the herby tomato salsa is helping me make the most out of my new herb 'garden'. All in all, this is a great summery take on mince.......(and importantly low fat too)
Makes 6 koftas
- 400g turkey breast mince
- 1 large clove of garlic roughly chopped
- 1 red onion, roughly chopped
- 1 tbsp ground corriander
- 1 tbsp ground cumin
- 1 chopped red chili
- Salt & Pepper
- Zest of a lime
- Chopped mint
- Chopped coriander
- Chopped flat leaf parsley
- Wooden skewers soaked in water for 30 minutes
Herby Tomato Salsa
- 2 chopped tomatoes
- half a clove garlic finely chopped
- half a diced red onion
- quarter of red chili, deseeded and finely chopped
- 2 tbsp wine wine vinegar
- juice of a lime
- salt & pepper
- chopped fresh herbs, eg basil, mint, flat leaf parsley
- 1 tbsp olive oil
- Preheat the oven to 200 degrees
- Soak you skewers
- In a food processor add the mince, garlic, onion, chili, ground spices, salt, pepper, zest and herbs.
- Whizz until roughly combined
- Prepare a baking sheet with baking paper
- With wet hands, divide the mixture into six sausage-like shapes and push through the skewers, firmly pressing into the skewer.
- Put in the oven for 20 minutes, turning the skewers half way
- At the end I browned them up quickly under a hot grill, though this is not essential.
- To prepare the salsa, combine all the ingredients and mix well.
- Serve the koftas with the salsa with a wedge of lime and some remaining chopped herbs for effect.
As always,the indulgent version: If it was the weekend and I was preparing this dish for friends, I would substitute the turkey mince for lamb mince, and serve with some tzatziki and pittas