The finished recipe. Turkey Kofta with Bulgur and Mint YogurtIngredients 1 to 6. 170 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.). 40 g Onion (Grated, then squeezed dry in your hand. Wet onion makes kofta that fall apart.). A teaspoon Ground cumin. A teaspoon Ground coriander. 150 g Cooked bulgur wheat (Cooked weight.). 60 g Greek yogurt, 0% fatIngredients 7 to 12. 80 g Cucumber. A handful, chopped Fresh mint. 30 g Pomegranate seeds. A squeeze Lemon juice. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). To taste SaltStep 1. Mix the mince with the squeezed onion, cumin, coriander and a good pinch of salt. Work it with your hands for a minute until it turns sticky, then shape it into four fat sausages and chill them for ten minutes.Step 2. Heat the grill to its highest setting. Spray the kofta and grill them on a rack for five minutes a side, until the outside is dark and the middle is no longer pink when you cut one open.Step 3. Grate the cucumber, squeeze out the water and stir it into the yogurt with the mint and a squeeze of lemon.Step 4. Spread the bulgur over the plate, set the kofta on top and spoon the yogurt beside them. Scatter the pomegranate seeds over everything.
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