500 g pack turkey thigh mince
1 garlic clove, crushed
2 tsp ground cumin
zest and juice 1 lemon
140 g zucchini, coarsely grated
½ bunch flat-leaf parsley, leaves only, finely chopped
½ bunch mint, leaves only, finely chopped
85 g half-fat crème fraîche
50 g Greek yoghurt
1 small cucumber, halved, deseeded and thickly sliced
4 carrots, grated
140 g cherry tomatoes, halved
2 flour tortillas, each cut into 8 wedges
3 tsp olive oil
- Soak 8 wooden skewers in cold water for 10 mins. In a bowl, combine the mince, garlic, cumin, lemon zest, zucchini, half the mint and parsley, and some seasoning. Using wet hands, divide the mixture into 8 and form into sausage shapes around the skewers. Chill for 20 mins.
- Meanwhile, in a small bowl, mix together the crème fraîche, yoghurt, remaining mint, a squeeze of lemon juice, and some seasoning, then set aside. Toss the cucumber, carrots, tomatoes, remaining parsley and remaining lemon juice together in a bowl.
- Heat the grill and line the rack with foil. Toast the tortilla pieces for 3 mins on each side or until crisp. Brush the koftas with the oil and grill for 14-16 mins, turning until browned. Serve the koftas with the salad, minty dip and tortilla crisps.