Turkey Koftas with Roasted Vegetables

4 SERVINGS

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INGREDIENTS

2 cloves of garlic
½ medium yellow onion
350 g of ground turkey meat
2 teaspoons of dried oregano
1 teaspoon of ground cumin
1 teaspoon of sweet paprika
2 tablespoons of parsley (finely chopped)
200 g of natural rice, dry
450 ml of water

INGREDIENTS FOR ROASTED VEGETABLES

1 green zucchini (about 400 g)
2 meaty tomatoes (about 180 g)
1 red onion (about 100 g)
1 tablespoon of olive oil

INSTRUCTIONS

1
First, preheat the oven to 170 °C and line a baking sheet with parchment paper.
2
Cut the zucchini into thick slices (about 0.5 cm). Wash the tomatoes, peel the red onion, and cut both into eighths. Place the prepared vegetables on the baking sheet, drizzle with 1 tablespoon of oil, season with salt, and bake at 170–180 °C for about 15 minutes.
3
Meanwhile, prepare a medium-sized bowl for the meat mixture. Peel the garlic and press it into the bowl. Peel the yellow onion, chop it finely, and add it to the garlic along with the ground turkey meat, spices, and finely chopped parsley. Mix well and shape the mixture into 8 equally sized logs.
4
Then remove the baking sheet from the oven, add the meat logs to the roasted vegetables, and bake at 170–180 °C for another 30–35 minutes.
5
Meanwhile, prepare the rice. Pour the rice into a larger pot, add 450 ml of water, and bring to a boil over medium to high heat. Then reduce the heat to low to medium and cook for about 15 minutes.
6
After baking, remove the koftas with roasted vegetables from the oven, divide into 4 plates, and serve each portion with the cooked rice.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.