Turkey, Cranberry & Camembert Kofta Style Skewers

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Tim makes Turkey, Cranberry and Camembert Kofta Style Skewers in 30 minutes, mixing turkey mince with cranberry sauce, Dijon, garlic, parsley and panko, then tucking in diced Camembert for melty pockets. Pan fry until golden and cooked through, then serve on a platter with an easy cranberry mayo dipping sauce for the ultimate sweet savoury bite.

Ingredients

For the Kofta Mix

• 500g turkey mince
• ¼ cup cranberry sauce
• ½ cup panko breadcrumbs
• 1 egg
• 125g Camembert cheese, diced
• 2 tbsp parsley, finely chopped
• 3 cloves garlic, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp olive oil

For the dipping sauce

• 1 cup mayonnaise
• ½ cup cranberry sauce

Method

1. Soak 8 × 15 cm (approx) skewers in water for 30 minutes to prevent them from burning during cooking. Add all the kofta ingredients to a large mixing bowl and mix well to combine.
2. Take approx ½ cup portions of the mixture and mould around the skewers in a sausage shape, leaving a couple of centimetres of the skewer exposed at the bottom.
3. Heat a large frying pan over low-medium heat and add the olive oil. When hot, cook the koftas in batches for 10-12 minutes, turning every couple of minutes until golden all over and cooked through.
4. While the koftas are cooking, combine the mayonnaise and cranberry sauce in a small bowl and stir to mix well.
5. Arrange the koftas on a platter with a bowl of cranberry mayo for dipping. Enjoy!