Turkish Kofta Flatbread Plates

Ingredients

• 230g turkey or chicken mince
• 1 small carrot, grated
• 1 small courgette, grated and squeezed lightly
• 30g oats or breadcrumbs, about 4 tbsp
• 1 egg, optional, if already tolerated
• 1 garlic clove, crushed
• 1 tsp ground cumin
• ½ tsp mild paprika
• 1 tsp dried mixed herbs or oregano
• 1 tbsp rapeseed or olive oil
• 1.5 medium flatbreads or pittas
• ¼ cucumber, cut into sticks or small pieces
• 2 medium tomatoes diced
• 45g plain full-fat yoghurt or Greek yoghurt

Method

1. Heat oven to 200°C / 180°C fan.
2. Mix mince, grated carrot, grated courgette, oats or breadcrumbs, egg if using, garlic, cumin, paprika and herbs. Do not add salt.
3. Shape into 22–24 small koftas.
4. Put on a lined baking tray, brush or drizzle lightly with oil, and bake for 18–22 minutes, turning once, until cooked through with no pink meat inside.
5. Warm the flatbreads or pittas.
6. Mix yoghurt with a little grated cucumber if wanted. Keep it salt-free.
7. Remove babies portion before adding adult chilli, salt or extra seasoning.
8. Save 10–12 cooked koftas for Dinner 3. Cool quickly and refrigerate.