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Fish koftas

Name: Fish koftas
Ingredients: 500g/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 garlic (, 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; 70g/ 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)

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Total Time

35 minutes

Prep Time

20 minutes

Cook Time

10 minutes

Rating

(9)

Ingredients

10 servings

500g/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 garlic (, 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
70g/ 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)

Dairy Eggs Dinner Parties Intermediate ...

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Preparation

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Step 1

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.

Step 2

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

Step 3

Feta - Remove the blade, then crumble the feta in. Aim for chunks. Mix delicately (so the feta doesn't disintegrate).

Step 4

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)

Step 5

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.