Name: Fish Koftas with Minted Yogurt and Jewelled Rice Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 500g / 1 lb white fish fillets, skinless, cut into pieces; 1 egg white; 1/2 red onion, grated; 2 garlic cloves, finely minced; 1 tsp cumin powder; 1 tsp coriander powder; 1/4 tsp cinnamon powder; 1/4 tsp cardamom powder; 1 tsp kosher salt; 1/2 cup rice flour; 2 tbsp chopped parsley; 70g / 2.5 oz Danish feta, crumbled; 2 tbsp extra virgin olive oil; 3/4 cup plain unsweetened yogurt; 1/2 cup tightly packed mint leaves; 2 tsp lemon juice; 1/4 tsp kosher salt; Parsley or coriander, roughly chopped; Persian Jewelled Rice or plain basmati rice

Ingredients

500g (1 lb) white fish fillets, skinless, cut into pieces

1 egg white

1/2 red onion, grated

2 garlic cloves, 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 (substitute with cornflour/cornstarch if needed)

2 tbsp chopped parsley

70g (2.5 oz) Danish feta, plus extra for garnish (optional)

2 tbsp extra virgin olive oil

3/4 cup plain unsweetened yogurt

1/2 cup tightly packed fresh mint leaves

2 tsp lemon juice

1/4 tsp cooking/kosher salt (for yogurt)

Parsley or coriander, roughly chopped (for garnish)

Persian jewelled rice or plain basmati rice (to serve)

Instructions

Step 1: Place the fish pieces and egg white in a food processor. Blitz on high until smooth, about 30 seconds to 1 minute. A stick blender can be used but may take longer.

Step 2: Add grated onion, minced garlic, cumin, coriander, cinnamon, cardamom, salt, rice flour, and chopped parsley to the processor. Blitz again on high until the mixture forms a smooth paste.

Step 3: Remove the blade and crumble the feta into the mixture, leaving chunks intact. Mix gently by hand to combine without breaking down the feta too much.

Step 4: Wet your hands to prevent sticking. Divide the mixture into 10 to 12 portions (about 70g or 1/3 cup each). Shape each into a 10cm (4″) cylinder on skewers and slightly flatten to about 1.75cm (2/3″) thick.

Step 5: Heat olive oil in a large non-stick pan over medium-high heat. Cook half of the koftas for 2 minutes on each side until golden and cooked through (internal temperature should reach 50°C/122°F).

Step 6: Remove cooked koftas to a plate, then cook the remaining koftas the same way. The internal temperature will rise to about 55°C (131°F) as they rest.

Step 7: To prepare the minted yogurt, blitz yogurt, mint leaves, lemon juice, and salt in a tall jug using a stick blender until smooth. Keep refrigerated until serving.

Step 8: Serve the fish koftas hot with minted yogurt on the side, garnished with extra parsley or coriander, and accompanied by Persian jewelled rice or plain basmati rice.

Tips & Variations

Using grated onion keeps the koftas moist and tender without adding lumps.

If you don’t have a food processor, finely chop the fish and blend ingredients well by hand, though the texture will be different.

Substitute rice flour with cornflour or cornstarch if unavailable to help bind the mixture.

Add a pinch of chili flakes or fresh chopped chili for extra heat.

Serve with a fresh salad or grilled vegetables for a complete meal.

Storage

Store cooked fish koftas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat or in the oven at 160°C (320°F) to maintain their texture. The minted yogurt should be kept refrigerated and used within 2 days. For best flavor and texture, prepare koftas fresh when possible.

FAQs

Can I use frozen fish for these koftas?

Yes, you can use frozen fish as long as it is fully thawed and well drained. Pat it dry before processing to avoid excess moisture in the mixture.

Can I bake the koftas instead of pan-frying?

Yes, baking is possible. Place the koftas on a greased baking tray and bake in a preheated oven at 200°C (400°F) for about 15–20 minutes, turning halfway through until golden and cooked through.