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Prep
20m
Cook
35m
Total
55m
Shop
The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a small bowl, combine all the spice mix ingredients to make a kofta blend.
2 tsp Ground cumin
2 tsp Ground coriander
1 tsp Paprika
1/2 tsp Ground allspice
2 tsp Dried mint
1 tsp Onion granules
1 tsp Garlic granules
2 tsp Flaky sea salt
Step 2
Put the turkey mince in a bowl and add 2½ tablespoons of the spice mix. Mix well to combine, then divide the meat into 16 equal portions and roll into balls. Flatten each ball into a patty and set aside.
700 g Turkey thigh mince
Step 3
Put the carrot slices and beetroot wedges in a bowl and add 2 teaspoons of the spice mix and half the olive oil. Tip into the air fryer and cook at 180C for 10 minutes to start them softening.
3 Large carrots
3 Fresh beetroots
3 tbsp Olive oil
Step 4
Put the cauliflower and onion in the same bowl with the remaining olive oil and 2 teaspoons of the spice mix. (You should now just have a tiny bit left for serving.) Mix together well.
1 Small cauliflower
1 Red onion
Step 5
Once the 10 minutes are up, tip the cauliflower and onion into the basket. Add the kofta patties over the top and spray them with olive oil. Cook for 20 minutes, giving the basket a shake occasionally, so everything is well mixed and cooks together.
Olive oil spray
Step 6
Meanwhile, mix up the hummus drizzle by combining all the ingredients in a bowl. Taste and season with salt and pepper.
150 g Hummus
1 tbsp Olive oil
3 tbsp Lemon juice
1 Small garlic clove
Sea salt
Ground black pepper
Step 7
Rip the flat breads into large rough chunks and spray on both sides with olive oil.
2 Middle Eastern-style flatbreads
Step 8
Once the veggies and koftas have had their 20 minutes, check the meat koftas are fully cooked and the veggies are all tender. Tip the bread into the fryer and cook at 190C for 5 minutes, giving it a couple of shakes during cooking, until the bread is crispy and golden.
Step 9
Divide the contents of the air fryer between four plates and drizzle the hummus generously over the top of each. Scatter with the parsley and pomegranate seeds, adding a sprinkle of any remaining spice mix over the top.
1 handful Chopped fresh parsley
60 g Pomegranate seeds
For
4
M
I
700
g
Turkey thigh mince, 12% fat
3
Large carrots, peeled and thickly sliced on the diagonal
3
Fresh beetroots, peeled and each chopped into 8–10 wedges
3
tbsp
Olive oil
1
Small cauliflower, cut into florets (about 350g prepared weight)
1
Red onion, sliced into wedges
Olive oil spray
2
Middle Eastern-style flatbreads
1
handful
Chopped fresh parsley
60
g
Pomegranate seeds
For the spice mix:
2
tsp
Ground cumin
2
tsp
Ground coriander
1
tsp
Paprika
1/2
tsp
Ground allspice
2
tsp
Dried mint
1
tsp
Onion granules
1
tsp
Garlic granules
2
tsp
Flaky sea salt
1
grind
Black pepper
For the hummus drizzle:
150
g
Hummus
1
tbsp
Olive oil
3
tbsp
Lemon juice
1
Small garlic clove, crushed
Sea salt
Ground black pepper
Per Serving
Calories
660kcal
Fat
34.6g
Saturates
6.3g
Carbs
43.4g
Protein
42.6g
Fibre
13g
Only visible to you
Made it?
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Prep
20m
Cook
35m
Total
55m
Shop
The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a small bowl, combine all the spice mix ingredients to make a kofta blend.
2 tsp Ground cumin
2 tsp Ground coriander
1 tsp Paprika
1/2 tsp Ground allspice
2 tsp Dried mint
1 tsp Onion granules
1 tsp Garlic granules
2 tsp Flaky sea salt
Step 2
Put the turkey mince in a bowl and add 2½ tablespoons of the spice mix. Mix well to combine, then divide the meat into 16 equal portions and roll into balls. Flatten each ball into a patty and set aside.
700 g Turkey thigh mince
Step 3
Put the carrot slices and beetroot wedges in a bowl and add 2 teaspoons of the spice mix and half the olive oil. Tip into the air fryer and cook at 180C for 10 minutes to start them softening.
3 Large carrots
3 Fresh beetroots
3 tbsp Olive oil
Step 4
Put the cauliflower and onion in the same bowl with the remaining olive oil and 2 teaspoons of the spice mix. (You should now just have a tiny bit left for serving.) Mix together well.
1 Small cauliflower
1 Red onion
Step 5
Once the 10 minutes are up, tip the cauliflower and onion into the basket. Add the kofta patties over the top and spray them with olive oil. Cook for 20 minutes, giving the basket a shake occasionally, so everything is well mixed and cooks together.
Olive oil spray
Step 6
Meanwhile, mix up the hummus drizzle by combining all the ingredients in a bowl. Taste and season with salt and pepper.
150 g Hummus
1 tbsp Olive oil
3 tbsp Lemon juice
1 Small garlic clove
Sea salt
Ground black pepper
Step 7
Rip the flat breads into large rough chunks and spray on both sides with olive oil.
2 Middle Eastern-style flatbreads
Step 8
Once the veggies and koftas have had their 20 minutes, check the meat koftas are fully cooked and the veggies are all tender. Tip the bread into the fryer and cook at 190C for 5 minutes, giving it a couple of shakes during cooking, until the bread is crispy and golden.
Step 9
Divide the contents of the air fryer between four plates and drizzle the hummus generously over the top of each. Scatter with the parsley and pomegranate seeds, adding a sprinkle of any remaining spice mix over the top.
1 handful Chopped fresh parsley
60 g Pomegranate seeds
For
4
M
I
700
g
Turkey thigh mince, 12% fat
3
Large carrots, peeled and thickly sliced on the diagonal
3
Fresh beetroots, peeled and each chopped into 8–10 wedges
3
tbsp
Olive oil
1
Small cauliflower, cut into florets (about 350g prepared weight)
1
Red onion, sliced into wedges
Olive oil spray
2
Middle Eastern-style flatbreads
1
handful
Chopped fresh parsley
60
g
Pomegranate seeds
For the spice mix:
2
tsp
Ground cumin
2
tsp
Ground coriander
1
tsp
Paprika
1/2
tsp
Ground allspice
2
tsp
Dried mint
1
tsp
Onion granules
1
tsp
Garlic granules
2
tsp
Flaky sea salt
1
grind
Black pepper
For the hummus drizzle:
150
g
Hummus
1
tbsp
Olive oil
3
tbsp
Lemon juice
1
Small garlic clove, crushed
Sea salt
Ground black pepper
Per Serving
Calories
660kcal
Fat
34.6g
Saturates
6.3g
Carbs
43.4g
Protein
42.6g
Fibre
13g
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