Turkey Courgette Kofta with Chipotle and Lime Mayo – recipe below
These are such a brilliant bank holiday dinner, very light turkey kofta with loads of grated courgette to keep them juicy and served with a chipotle and lime mayo. A quick and easy dinner, that’s a healthy and packed with flavour. Enjoy x John
Serves 4
For the Kofta
500g Turkey mince
1 large courgette, course grated
2 cloves garlic crushed
A handful of coriander leaves
40g breadcrumbs
1 egg
2 tbsp Chipotle chilli paste
2 tbsp olive oil
Salt and pepper
For the mayo
150g mayonnaise
2 tsp chipotle chilli paste – add 3 if you like it hot
The juice of ½ a lime
For the salad
250g pack red and white Quinoa – merchant gourmet
165g sweetcorn from a can
A large handful of finely chopped coriander
4 spring onions, finely chopped
60g roughly chopped rocket
The juice of a lime
2 tbsp olive oil
Salt and pepper
1. To 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. Divide into 12 and shape into 8cm rounds, about 1cm thick. Pop them into the fridge to firm up for 10 minutes.
2. Whilst they chill, whisk together the mayo, chipotle chilli, lime and salt to make the flavoured mayo.
3. Heat half the oil in a large non-stick frying pan over a medium heat. Cook the kofta in batches for 4-5 minutes a side or until golden and cooked through. They are super soft so be gentle with them.
4. Whilst they cook, throw all the ingredients for the salad into a mixing bowl with some salt and pepper and toss together.
5. Serve the kofta on top of the salad with plenty of the mayo drizzled over the top.