Summertime Chicken + Herb Koftas

Koftas

500g chicken mince

1 large zucchini, coarsely grated (a little less than 2 cups)

3 spring onions, thinly sliced

1 large egg

½ cup of chopped herbs (dill, mint, coriander, parsley whatever you like)

1 tablespoon ground cumin

1 teaspoon smoked paprika 

A pinch of chilli flakes (optional)

1 teaspoon salt

6 tablespoons olive oil

Sauce

1 cup Greek yoghurt

2 tablespoon honey

1 tablespoon cumin

For the Sauce: Mix Yoghurt, Honey, and Cumin in a bowl thoroughly and set aside in the fridge. Option to add some extra herbs if you like herbs as much as me. 

For the Koftas: Put grated zucchini in a clean tea towel or muslin cloth and squeeze the excess liquid out as much as you can. Combine all the kofta ingredients, including squeezed zucchini, in a bowl and mix thoroughly. The best way to do this is with your hands. If the mixture feels too wet to form into round balls then add some tablespoons of breadcrumbs to the mix until the consistency has structural integrity.

Using two tablespoons, or your hands, form the Koftas into round golf ball sizes.

Cook in a fry pan or BBQ on medium heat for approx 5-7 mins each side or until deep golden brown. These can also be baked in the oven at 200c for approx 25 mins. It's up to you whether you shape them as little kofta-shaped balls or smush them down a little to make round flat patties which helps them cook quicker.

Serve hot or cold with yoghurt sauce, a drizzle of olive oil and lots of salt and pepper.

I like to serve with braised greens and some Turkish bread but add whatever you feel would suit the weather that day.

Enjoy!