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.
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 (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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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).
- 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.
- 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
