Turkey koftas with coleslaw

Turkey koftas with coleslaw
  • High protein
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • 1 hour or less
Download recipe card

A low-fat filling meal, great for people on dialysis who are trying to lose weight.

Chef

Lizzie Morey
Lizzie Morey

A nice summer recipe that could be cooked on the barbeque.

Ingredients

160g cauliflower, broken into florets

160g broccoli, broken into florets

400g turkey mince

1 teaspoon olive oil

Cracked black pepper

1 small bunch coriander, chopped

For the coleslaw

250g red cabbage, shredded

250g white cabbage, shredded

1 carrot, peeled and thinly sliced lengthways

½ red onion, finely sliced

125ml white wine vinegar

To serve

4 wholemeal flatbreads

Method

  1. Step 1

    Pre-heat the oven to 200°C/ 180°C fan/ gas mark 6. Add the cauliflower and broccoli to a pan of boiling water and cook until tender. Drain and place the cauliflower and broccoli into a roasting tin, toss with olive oil and black pepper. Roast in the oven for 20 minutes, turning halfway.

  2. Step 2

    Put the turkey mince into a food processor with half of the coriander, pulse until finely minced and mixed. Divide the mix into eight and form a sausage shape with your hands. Thread these onto eight metal skewers.

  3. Step 3

    Mix the prepared coleslaw vegetables and vinegar together in a bowl, set aside and leave for 15 minutes.

  4. Step 4

    Heat a little oil in a large non-stick pan and cook the koftas over a medium high heat for approximately eight minutes, turning as they cook. If the skewers are too long to fit in a pan, they could be cooked under the grill instead.

  5. Step 5

    Remove the cauliflower and broccoli from the oven and set aside until everything else is ready. Drain the excess liquid off the coleslaw ingredients.

  6. Step 6

    Serve two koftas per person with vegetables, coleslaw and a flatbread. Sprinkle with the remaining coriander.

Food facts

The main source of carbohydrate in this dish are the flatbreads. Values have been provided for those trained in insulin adjustment.

We have used raw vegetables in this coleslaw for crunch, this means they are higher in potassium than boiled vegetables but when combined with the other ingredients in this dish, and in the portion sizes described, the overall potassium content of the dish is low.

Meat is a source of phosphate but with the quantities used in this meal, combined with the fact there are no additives, the overall phosphate content of the dish is low. We would recommend that you still take your phosphate binders if prescribed them with this meal.

This meal is high in protein and therefore would suit somebody receiving dialysis treatment.

Use a gluten-free bread.

Eat the koftas straight away. The coleslaw will keep in the fridge for three days in an airtight tub.