Ingredients:
3 spring onions, roughly chopped
2 green chillies, deseeded and finely chopped
3 garlic cloves, finely chopped
2 tsp ground coriander
2 tsp ground cumin
a pinch ground cloves
650g turkey mince
50g toasted pine nuts
large bunch coriander, finely chopped
large bunch parsley, finely chopped
1 Tbsp olive oil
dressing:
2 Tbsp tahini
6-8 Tbsp boiling water
half a small garlic, finely chopped
150g natural yoghurt
3 Tbsp freshly squeezed lemon juice
3 Tbsp olive oil
half tsp sea salt
quarter tsp black pepper
Method:
Place the spring onions, chillies, garlic, ground cumin, coriander and cloves in a blender, season with sea salt and black pepper and pulse to a paste.
Place the turkey mince in a large bowl with the paste, pine nuts and fresh herbs. Mix well.
Shape the mix into approx. 16 small koftas and drizzle with the olive oil. Heat a grill/griddle, cook the koftas in batches, turning until browned on all sides. Cut one in half to check that is cooked through. If making in advance you can heat in a hot oven before serving.
To make the dressing:
Whisk the tahini and water together to form a smooth paste. Whisk in the rest of the ingredients.
Serve the koftas drizzled with the dressing and a big salad.