Ingredients (makes 12 Koftas)

• 500g Ingham's Turkey Mince (standard turkey mince not the 97% fat free turkey mince as you need the fat to bind the mixture)
• 1 small Brown Onion, very finely diced
• 1/2 can Chick Peas
• 3 tablespoons Tahini
• 2 cloves Garlic, crushed
• 1 small Carrot, finely grated
• 1 Egg
• Large Pinch Salt & Pepper
• 1/4 cup Coriander, finely chopped
• 6 -8 slices Multigrain, wholemeal or Sourdough bread
• 1.5 - 2 cups Olive Oil, for cooking the koftas

Method

1. In a food processor, blitz the bread until it resembles fine breadcrumbs. Tip breadcrumbs into a wide bowl with sides.
2. In the food processor (no need to rinse after the breadcrumbs) combine the chick peas, garlic, carrot and onion and blitz until it all comes together in a paste. Add the turkey mince, tahini, egg, salt and pepper and coriander and blitz again until combined.
3. Taking a large tablespoon of turkey mixture, shape into a kofta and then roll firmly in the breadcrumbs. Place onto a sheet of baking paper on a tray.
4. Once all the mince mixture has been made into koftas, cover loosely with cling wrap and refrigerate for at least 2 hours.
5. When you are ready to eat, heat the oil in a medium saucepan and allow it to come to a consistently moderate heat. You'll know the oil is ready if you drop a breadcrumb into the oil and it sizzles. Gently place each kofta into the oil to cook, turning regularly to retain shape and allow even cooking throughout.
6. Once cooked, place gently onto a tray covered in paper towel to soak up any excess oil.
7. Serve with leafy greens, wraps and traditional lebanese condiments like garlic dip, yoghurt, cucumber and tomato and hummous. Perfect for dinner, lunch or picnics.

Notes

If you'd like to serve these Turkey and Tahini Koftas as finger food with drinks, simply reduce the size of each kofta significantly. Ideally you'll want to end up with a kofta that could sit neatly on a dessertspoon so it's bite size. Serve with a garlic dip, yoghurt or hummous.