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Turkey kofta with butter bean houmous
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Serves: 4
500g turkey thigh mince
4 cloves garlic, crushed
1 tsp ground coriander
28g pack coriander, stalks finely chopped, leaves reserved
400g can butter beans, drained
2 tbsp Cooks’ Ingredients Tahini
2 lemons, juice of 1, the other cut into wedges
4 x Crosta & Mollica Piadina Flatbreads
2 tbsp Cooks’ Ingredients Jalapeño Peppers, or to taste
Hot chilli sauce, to serve (optional)
1. Preheat the oven to 240°C, gas mark 9 and line a baking tray with parchment. In a large mixing bowl, combine the turkey mince, half the garlic, and the ground and fresh coriander. Season and mix with your hands. Shape into 4 sausage shapes and place on the prepared baking sheet. Cook for 15 minutes, turning occasionally, until cooked through, the juices run clear and no pink meat remains.
2. Meanwhile, place the butter beans and remaining garlic in a food processor and blitz until smooth. Add the tahini, lemon juice and 5 tbsp cold water. Season and blend again to combine.
3. Warm the flatbreads in the hot oven for 1 minute or so until just hot. Top each with a scoop of the butter bean mixture, a kofta, jalapeños (to taste) and a scattering of coriander leaves. Serve with the remaining lemon, cut into wedges, to squeeze over, and a drizzle of hot sauce, if using.
Cook’s tip Turkey and butter beans are great sources of protein, which is an important nutrient for the maintenance of muscle and bones. Swap the turkey thigh mince for breast mince to reduce the saturated fat in this recipe, if liked. Be careful not to overcook the koftas, as they can become dry.
Typical values per serving:
Energy |
2,430kJ 579kcals |
---|---|
Fat | 21g |
Saturated Fat | 5.1g |
Carbohydrate | 43g |
Sugars | 2.4g |
Protein | 49g |
Salt | 1.6g |
Fibre | 8.6g |
1 of your 5 a of day/high in protein
This recipe was first published in Tue May 04 10:24:02 BST 2021.
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