Name: Turkey koftas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

20M

Ingredients

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

1.Combine turkey, onion, breadcrumbs, coriander stems and ginger in a large bowl. Season.

2.With 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.

3.Heat oil in a deep, large frying pan; cook koftas, over medium heat, until browned all over.

4.Add 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.

5.Meanwhile, toss banana and coconut in a medium bowl.

6.Serve koftas topped with peanuts and remaining coriander. Serve with coconut banana and naan bread.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook