Indian-inspired turkey koftas
1 tsp, finely grated
Brown rice microwave packet
2 packet(s), (2 x 250g)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g), to serve
1 medium, wedges to serve
1 small, coarsely chopped
2 clove(s), coarsely chopped
Turkey breast mince
1 tbs, chopped, plus extra to serve
- To make koftas, process onion and garlic in a small food processor until very finely chopped. Transfer half the onion mixture to a large bowl. Add turkey, curry powder and coriander. Season with salt and pepper, and mix until well combined. Shape mixture into 12 egg-shaped koftas.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook koftas, turning occasionally, for 6-8 minutes, until well browned all over. Transfer to a plate, cover and set aside.
- Add ginger, cumin seeds and remaining onion mixture to the same pan. Cook, stirring, for 3 minutes or until lightly browned. Stir in passata and 150ml water. Bring to the boil. Reduce heat and return koftas to the pan. Simmer for 6-8 minutes, stirring occasionally, until koftas are cooked through and sauce has thickened.
- Meanwhile, heat rice following packet instructions. Serve koftas and sauce with rice and lemon wedges. Top with yoghurt and extra coriander.