Turkey & rice koftas with beetroot hummus

Recipe

These tasty turkey koftas are packed with fragrant spices and served with creamy beetroot hummus, fresh rocket and warm wholegrain tortillas. A colourful, balanced meal that’s easy to prepare and full of flavour.

Ingredients

• 250g (8oz) microwave brown rice
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 400g (12½oz) minced (ground) turkey
• 2 tablespoons finely chopped coriander (cilantro)
• 2 teaspoons grated lemon rind
• 1 clove garlic, crushed
• 1 egg
• 2 wholegrain tortillas (80g), quartered
• olive oil spray
• 60g (2oz) baby rocket (arugula)
• ½ cup coriander (cilantro) leaves

Beetroot hummus

• 400g (12½oz) can no-added-salt chickpeas (garbanzo beans), drained, rinsed
• 1 tablespoon tahini
• 50g (1½oz) cooked beetroot (beets)
• ½ cup (125ml) water
• 1 tablespoon lemon juice
• 1 small clove garlic, crushed
• 1 teaspoon ground cumin

Method

1. Make beetroot hummus.
2. Cook rice according to packet directions. Place half in a large bowl; cool slightly. Refrigerate remaining rice in an airtight container for another use.
3. Heat a small frying pan over medium heat; dry-fry cumin and coriander for 1 minute or until fragrant.
4. Add turkey, toasted spices, chopped coriander, lemon rind, garlic and egg to rice; stir until well combined. Divide turkey mixture into eight portions; mould each portion around a metal skewer into a log shape. Place on an oven tray lined with baking paper.
5. Heat a grill plate (or grill pan or barbecue) over high heat. Lightly spray tortillas with oil; cook for 30 seconds each side or until grill marks appear. Transfer to a plate; cover with a
   clean tea towel to keep warm.
6. Reduce heat to medium. Lightly spray koftas with oil; cook, turning occasionally, for 10 minutes or until golden brown and cooked through.
7. Divide koftas, tortillas, rocket and coriander leaves among four plates. Serve with ¼ cup hummus per person.

Beetroot hummus

Process ingredients until smooth. Season with black pepper. Transfer to a bowl, cover; refrigerate until required. (Makes 2 cups; see tips.)

TIPS

You only need 1 cup of the beetroot hummus for this recipe. If you serve with extra hummus, this will alter the nutritional counts. Store remaining hummus in an airtight container in the fridge for up to 3 days.

Article published in September,  2026

Recipe reproduced with permission from Australian Women's Weekly Food.