KOFTA STYLE TURKEY & GHETTO SLAW
Serves 2 with a portion left over for lunch the next day.
Perfect meal for a lower training load kind of day
Great way of serving minced meat, I have used turkey however you could use pork or beef.
The slaw is a ace way to use up simple veggies, the acidity of the beetroot and the spice of the chilli sauce cuts through the veg.
Ingredients
500g turkey mince, breast meat please
3 tablespoons plain flour
1 egg
1 teaspoon chopped chilli
1 teaspoon chopped garlic
2 teaspoon spice, BBQ or cajun both work well
1 dessert spoon tom puree
1 good pinch of salt and pepper
1 tablespoon olive oil
Ghetto slaw
Ingredients
2 carrots grated
180g pickled beetroot, most supermarkets do really tasty ones in with the veg
1/2 of a savoy cabbage, sliced
1 onion, finely sliced
2 tablespoons sweet chilli sauce
1 teaspoon chia seeds
Method
For the koftas, mix together all ingredients with the exception of the oil
Form into 8 large ‘sausage’ shapes and mould onto skewers, into the fridge for 15 minutes to set. If your mix is still quite wet then roll in a little bit of flour when moulding into sausage type shapes
Makes the slaw by mixing it all together and set aside.
To cook the meat, pre-heat a large saute pan, add the oil and cook the kofta’s for 7-8 minutes turning frequently.
Once cooked serve with the slaw and some green salad if you need to get your greens in and then feel fully self righteous
All the best,
Alan