Fish Koftas with Minted Yogurt and Jewelled Rice Recipe

Introduction

These fish koftas are tender, flavorful, and perfect for a light yet satisfying meal. Made with white fish and fragrant spices, they pair beautifully with a refreshing minted yogurt and fragrant rice.

Ingredients

• 500g/1 lb white fish fillets, skinless, cut in 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 (substitute 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 mint leaves, tightly packed
• 2 tsp lemon juice
• 1/4 tsp kosher salt
• Parsley or coriander, roughly chopped for garnish
• Persian jewelled rice or plain basmati rice, to serve

Instructions

1. Step 1: Place the fish pieces and egg white in a food processor. Blitz on high speed for 30 seconds to 1 minute until smooth. A stick blender can be used but may take longer.
2. Step 2: Add the grated red onion, minced garlic, cumin, coriander, cinnamon, cardamom, kosher salt, rice flour, and chopped parsley to the processor. Blitz again for about 1 minute until the mixture forms a smooth paste.
3. Step 3: Remove the blade and crumble in the feta cheese, mixing gently to keep some chunks intact.
4. Step 4: With wet hands to prevent sticking, portion the mixture into 10 to 12 portions (about 70g or 1/3 cup each). Shape each into a 10cm (4 inch) cylinder, thread onto skewers, and flatten slightly to about 1.75cm (2/3 inch) thick.
5. Step 5: Heat the olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for 2 minutes on each side until golden and the internal temperature reaches about 50°C (122°F).
6. Step 6: Remove the cooked koftas to a plate and cook the remaining koftas in the same way. The internal temperature should rise to 55°C (131°F) when fully cooked.
7. Step 7: To make the minted yogurt, blend the yogurt, mint leaves, lemon juice, and 1/4 tsp salt in a tall jug with a stick blender until smooth. Keep refrigerated until ready to serve.
8. Step 8: Serve the fish koftas garnished with parsley or coriander alongside the minted yogurt and jewelled or basmati rice for a beautiful and flavorful meal.

Tips & Variations

• Use wet hands when shaping the koftas to prevent the mixture from sticking and making the process easier.
• Cornflour or cornstarch can be substituted for rice flour if needed.
• For extra flavor, add finely chopped chili or a pinch of smoked paprika to the mixture.
• Serve with fresh lemon wedges for a bright finish.

Storage

Store any leftover cooked koftas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over medium heat or in the oven to retain their texture. The minted yogurt is best served fresh but can be kept refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for the koftas?

Yes, but make sure it is completely thawed and well drained before processing to avoid excess moisture in the mixture.

Can I bake the koftas instead of pan-frying?

You can bake them in a preheated oven at 200°C (400°F) for about 12-15 minutes, turning halfway through, until golden and cooked through.

Fish Koftas with Minted Yogurt and Jewelled Rice Recipe

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★★★★★

4.6 from 127 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 10–12 koftas 1x
• Diet: Low Fat

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Description

Delicious and aromatic Fish Koftas made with white fish fillets blended with spices, herbs, and Danish feta, shaped onto skewers, and pan-fried to golden perfection. Served with a refreshing minted yogurt sauce and vibrant Persian jewelled rice, this dish offers a perfect balance of flavor and texture for a stunning and satisfying meal.

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Ingredients

Scale 1x2x3x

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 (can substitute cornflour/cornstarch)
• 2 tbsp chopped parsley
• 70g (2.5 oz) Danish feta, plus extra for garnish
• 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

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Instructions

1. Fish & Egg Blitz: Place the white fish fillets and egg white in a food processor. Blitz on high speed for 30 seconds to 1 minute until the mixture is smooth. A stick blender can be used, but it will take longer.
2. Make Kofta Mixture: Add grated red onion, minced garlic, cumin powder, coriander powder, cinnamon powder, cardamom powder, kosher salt, rice flour, and chopped parsley into the blender. Blitz on high for 1 minute until a smooth paste consistency is achieved.
3. Add Feta: Remove the blade from the processor, crumble the Danish feta cheese into the kofta mixture aiming for small chunks. Mix delicately by hand or with a spoon to keep the feta pieces intact.
4. Form Koftas: Wet your hands to prevent sticking. Divide the mixture into 10 to 12 portions (about 70g or 1/3 cup each). 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) thickness.
5. Cook Koftas: Heat extra virgin olive oil in a large non-stick pan over medium-high heat. Cook half of the koftas for 2 minutes on each side or until golden brown, and their internal temperature reaches 50°C (122°F).
6. Rest and Cook Remaining Koftas: Remove cooked koftas onto a plate to rest. Then cook the remaining koftas in the same manner. The internal temperature of fully cooked koftas will rise to 55°C (131°F).
7. Prepare Minted Yogurt: In a tall jug, combine plain yogurt, mint leaves, lemon juice, and kosher salt. Use a stick blender to blend ingredients until smooth and well combined. Keep refrigerated until ready to serve.
8. Serve: Plate the fish koftas with a generous dollop of minted yogurt sauce and a side of Persian jewelled rice or plain basmati rice. Garnish with freshly chopped parsley or coriander for added color and freshness.

Notes

• Note 1: Use skinless white fish fillets like cod, haddock, or pollock for best texture.
• Note 2: Danish feta adds a creamy salty contrast; crumble carefully to retain texture.
• Note 3: Wetting hands prevents the mixture from sticking and helps shape uniform koftas.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern

Keywords: fish koftas, seafood koftas, Middle Eastern fish recipe, pan-fried fish koftas, minted yogurt sauce, Persian jewelled rice, healthy fish recipe