Fish koftas recipe

Ingredients

• 500g/1 lb white fish fillets ,skinless, cut in pieces (Note 1)
• 1 egg white (add leftover yolk to scrambled eggs!)
• 1/2 red onion , grated using a box grater (keeps koftas soft!)
• 2 garlic , finely minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1 tsp cooking salt (kosher salt)
• 1/2 cup rice flour (sub cornflour/cornstarch)
• 2 tbsp chopped parsley
• 70g/ 2.5 oz danish feta , plus extra for optional garnish (Note 2)
• 2 tbsp extra virgin olive oil

Minted yogurt

• 3/4 cup plain yogurt , unsweetened
• 1/2 cup (tightly packed) mint leaves
• 2 tsp lemon juice
• 1/4 tsp cooking / kosher salt

Serving (optional, pictured)

• Parsley or coriander , roughly chopped
• Persian Jewelled Rice or plain basmati rice

Instructions

• Fish & egg blitz – Place fish and egg white in a food processor. Blitz on high until smooth. (30 sec to 1 minute) A stick blender also works but it will take a bit longer.
• Kofta mixture – Add onion, garlic, all the spices, salt, rice flour and parsley. Blitz on high until smooth (1 minute). Consistency should be like a paste. (Note
• Feta – Remove the blade, then crumble the feta in. Aim for chunks. Mix delicately (so the feta doesn’t disintegrate).
• Form koftas – Use wet hands so the mixture doesn’t stick. Portion the mixture into 10 – 12 (70g / 1/3 cup each), and shape into a 10cm / 4″ cylinder. Thread onto skewers then slightly flatten to 1.75cm / 2/3″ thick. (Note 3)
• Cook – Heat olive oil over medium high heat in a large non-stick pan. Cook half the koftas for 2 minutes on each side until golden, or until the internal temperature reaches 50°C/122°F.
• Rest – Remove onto a plate and cook the remaining koftas. (Internal temperature of cooked koftas will rise to 55°C/131°F).
• Serve with Minted Yogurt and Jewelled rice pilaf for a stunning platter of food!

Minted yogurt

• Blitz all ingredients in a tall jug just large enough to fit a stick blender. Keep refrigerated until required.