Fish koftas

Name: Fish koftas
Total time: 35 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 500 g /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 g arlic (, 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; 70 g / 2.5 oz danish feta (, plus extra for optional garnish (Note 2)); 2 tbsp extra virgin olive oil; 3/4 cup plain yogurt (, unsweetened); 1/2 cup (tightly packed) mint leaves; 2 tsp lemon juice; 1/4 tsp cooking / kosher salt; Parsley or coriander (, roughly chopped); Persian Jewelled Rice (or plain basmati rice)

Recipe video above. These fish koftas are like your favourite Middle Eastern lamb koftas - except made with fish. Adore the spicing! Serve with Jewelled rice pilaf for a stunning platter of food.Makes 10 to 12 koftas, serves 4 to 5.

⏱️ 35 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium ⭐ 4.9 (12) 👁️ 24 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

10 servings

500 g /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 g arlic (, 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
70 g / 2.5 oz danish feta (, plus extra for optional garnish (Note 2))
2 tbsp extra virgin olive oil
3/4 cup plain yogurt (, unsweetened)
1/2 cup (tightly packed) mint leaves
2 tsp lemon juice
1/4 tsp cooking / kosher salt
Parsley or coriander (, roughly chopped)
Persian Jewelled Rice (or plain basmati rice)

Steps

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