Description
This recipe for Fish Koftas features tender white fish fillets blended with aromatic spices, onions, garlic, and feta cheese, shaped into flavorful cylinders, and pan-fried to golden perfection. Served with a refreshing minted yogurt and Persian jewelled rice, this dish offers a delightful combination of textures and flavors perfect for a vibrant and satisfying meal.
Ingredients
Scale
Fish Koftas
- 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
Minted Yogurt
- 3/4 cup plain unsweetened yogurt
- 1/2 cup tightly packed mint leaves
- 2 tsp lemon juice
- 1/4 tsp kosher salt
To Serve
- Parsley or coriander, roughly chopped
- Persian Jewelled Rice or plain basmati rice
Instructions
- Fish & Egg Blitz: Place the white fish fillets and egg white into a food processor. Blitz on high speed for 30 seconds to 1 minute until the mixture becomes smooth. A stick blender can be used but may take longer.
- Kofta Mixture: Add the grated red onion, minced garlic, cumin powder, coriander powder, cinnamon powder, cardamom powder, kosher salt, rice flour, and chopped parsley to the processed fish. Blitz again on high for about 1 minute until the mixture forms a smooth paste consistency.
- Add Feta: Remove the blade from the processor and fold in the crumbled Danish feta carefully by hand, aiming for chunkier pieces so the feta doesn’t fully disintegrate into the mixture.
- Form Koftas: Wet your hands to prevent sticking and portion the mixture into 10 to 12 pieces, each about 70g (1/3 cup). Shape each portion into a 10cm (4 inch) cylinder. Thread the cylinders onto skewers and gently flatten them to about 1.75cm (2/3 inch) thick.
- Cook Koftas: Heat the 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 brown. The internal temperature should reach 50°C (122°F) at this stage.
- Rest and Continue Cooking: Remove the cooked koftas to a plate and cook the remaining koftas the same way. After resting, the internal temperature will rise to approximately 55°C (131°F), indicating they are fully cooked.
- Prepare Minted Yogurt: In a tall jug just large enough to fit your stick blender, combine plain yogurt, mint leaves, lemon juice, and salt. Blitz until the mixture is smooth. Keep refrigerated until ready to serve.
- Serve: Arrange the cooked fish koftas on a platter, garnish with chopped parsley or coriander, and serve alongside the minted yogurt and Persian jewelled rice or plain basmati rice for a beautiful and flavorful meal.
Notes
- Use skinless white fish fillets like cod or haddock for the best texture.
- Keep leftover egg yolks for use in scrambled eggs or other recipes to avoid waste.
- Grating the onion instead of chopping finely helps keep the koftas soft and moist.
- Ensure hands are wet when shaping to prevent the mixture from sticking.
- Cooking times are approximate; use a meat thermometer to check the internal temperature for safety and optimal texture.
- Crumbing feta in by hand rather than blending preserves its texture inside koftas.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: fish koftas, fish meatballs, Middle Eastern fish recipe, kofta recipe, pan fried fish, minted yogurt sauce, Persian jewelled rice, healthy fish dish
