Serves 4
Directions
- 1To make the kofta, mix together the turkey, courgette, garlic, coriander, breadcrumbs, egg, chipotle chilli paste and plenty of salt and pepper until a little sticky.
- 2Divide into 12 and shape into 8cm rounds, about 1cm thick.
- 3Pop them into the fridge to firm up for 10 minutes.
- 4Whilst they chill, whisk together the mayo, chipotle chilli, lime and salt to make the flavoured mayo.
- 5Heat half the oil in a large non-stick frying pan over a medium heat.
- 6Cook the kofta in batches for 4-5 minutes a side or until golden and cooked through.
- 7Whilst they cook, throw all the ingredients for the salad into a mixing bowl with some salt and pepper and toss together.
- 8Serve the kofta on top of the salad with plenty of the mayo drizzled over the top.
Ingredients
- 500 g Turkey mince
- 1 large courgette, course grated
- 2 cloves garlic crushed
- 1 handful coriander leaves
- 40 g breadcrumbs
- 1 egg
- 2 tbsp Chipotle chilli paste
- 2 tbsp olive oil
- Salt
- pepper
- 150 g mayonnaise
- 2 tsp chipotle chilli paste
- 0.5 lime juice
- 250 g pack red and white Quinoa
- 165 g sweetcorn from a can
- 1 large handful finely chopped coriander
- 4 spring onions, finely chopped
- 60 g roughly chopped rocket
- 1 lime juice
- 2 tbsp olive oil
- Salt
- pepper
Equipment
large non-stick frying panmixing bowl
Tips
- If you hate quinoa, use any grain or pulse you love or make turkey burgers instead.
- The kofta are super soft, so be gentle with them.
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