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Photo of Turkey koftas with roasted vegetable salad by WW

Turkey koftas with roasted vegetable salad

0 - 2
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min



1 large, cut into 2cm pieces

Red capsicum

2 medium, cut into 2cm pieces

Ground cumin

2 tsp

Cherry tomatoes

250 g, halved

Fresh coriander

1 cup(s), leaves

Turkey breast mince

500 g

Fresh lemon rind

2 tsp, finely grated


80 g, wild variety


1 medium, wedges, to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Spread eggplant and capsicum over prepared tray. Lightly spray with oil and sprinkle with 1 teaspoon cumin. Bake for 25 minutes. Add tomato to tray and bake for another 10 minutes or until tomato is wilted and vegetables are golden and tender. Transfer to a bowl.
  3. Meanwhile, finely chop half the coriander. Combine mince, rind, chopped coriander and remaining cumin in a large bowl. Season with salt and pepper. Using damp hands, shape turkey mixture into 5cm long koftas.
  4. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook koftas, turning occasionally, for 10-12 minutes or until browned and cooked through.
  5. Add remaining coriander leaves to eggplant mixture and stir to combine. Serve koftas with the roasted vegetables, rocket leaves and lemon wedges.


Tip: Koftas are a Middle Eastern version of a rissole but are rolled into an oval shape rather than a round, flat patty.