Turkey koftas
Koftas are simply minced meat mixed with spices, and often onions, and rolled shape, although in many Arab countries they are shaped into ovals.
- 20 mins cooking
- Serves 4
Print
Ingredients
Turkey koftas
- 500 gram minced turkey
- 1 red onion, chopped finely
- 1/3 cup (35g) packaged breadcrumbs
- 2 tablespoon finely chopped fresh coriander stems, reserve leaves
- 2 teaspoon minced ginger
- 1 tablespoon peanut oil
- 1 cup (300g) mild satay sauce
- 1 1/2 cup (375ml) canned coconut cream
- 2/3 cup firmly packed fresh coriander leaves
- 2 bananas, sliced thinly
- 1/3 cup (25g) desiccated coconut
- 1/4 cup (35g) whole roasted unsalted peanuts
- 4 naan breads
Method
Turkey koftas
-
1Combine turkey, onion, breadcrumbs, coriander stems and ginger in a large bowl. Season.
-
2With damp hands, roll the turkey mixture into 12 x 7cm sausage shapes. Place kofta on a baking-paper-lined baking tray. Cover; refrigerate 10 minutes.
-
3Heat oil in a deep, large frying pan; cook koftas, over medium heat, until browned all over.
-
4Add sauce and coconut cream to same pan; bring to the boil. Reduce heat; simmer, uncovered, about 8 minutes or until sauce thickens slightly. Add koftas and half the coriander. Reduce heat; simmer, covered, about 5 minutes or until koftas are cooked through.
-
5Meanwhile, toss banana and coconut in a medium bowl.
-
6Serve koftas topped with peanuts and remaining coriander. Serve with coconut banana and naan bread.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020