Fish koftas
User Reviews
4.9
27 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Resting time
5 mins
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Total Time
35 mins
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Servings
10 koftas
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Calories
127 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Persian
Fish koftas
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Recipe video above. These fish koftas are like your favourite Middle Eastern lamb koftas - except made with fish. Adore the spicing! Serve with Jewelled rice pilaf for a stunning platter of food.Makes 10 to 12 koftas, serves 4 to 5.
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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
Minted yogurt
- 3/4 cup PLAIN yogurt , unsweetened
- 1/2 cup (tightly packed) mint leaves
- 2 tsp lemon juice
- 1/4 tsp cooking / kosher salt
Serving (optional, pictured)
- Parsley or coriander , roughly chopped
- Persian Jewelled Rice or plain basmati rice
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Instructions
- 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.
- 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
- Feta - Remove the blade, then crumble the feta in. Aim for chunks. Mix delicately (so the feta doesn't disintegrate).
- 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)
- 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.
- Rest - Remove onto a plate and cook the remaining koftas. (Internal temperature of cooked koftas will rise to 55°C/131°F).
- Serve with Minted Yogurt and Jewelled rice pilaf for a stunning platter of food!
Minted yogurt
- Blitz all ingredients in a tall jug just large enough to fit a stick blender. Keep refrigerated until required.
Notes
- Fish - Most of the most common white fish fillets are great here.
- Great for: snapper, John dory, silver dory, barramundi, bream, tilapia, pollock, cod, emperor fish, flathead, perch, ling, bass, basa, hake, hoki, monkfish (stargazer).
- Avoid:
- Salmon and trout will work but not convinced it's the best fish for the flavours in this recipe.
- Frozen fish - thaw completely, pat dry then use per recipe.
- Danish feta is a bit creamier than Greek feta which is crumblier. Greek feta will work but I'd suggest crumbling rather than cutting so the pieces meld into the fish kofta better.
- Mixture too sloppy? Can happen if you use frozen thawed fish due to excess water. Just add minimum amount of extra rice flour needed until you can form kofta shapes using wet hands. Too much flour = koftas become firmer.
- My skewers are 16.5cm / 6.5" long.
- Leftovers (cooked) will keep for 2 days in the fridge. Haven't tried freezing but instinct tells me they should be ok (because Thai fish cakes freeze fine which are made in a similar way).
- Make-ahead: Great one for entertaining as they can be assembled prior and are so quick to cook - they really are at their prime served freshly cooked! Assemble skewers in the morning then cook later that day. Put them in a single layer on baking paper, cover with cling wrap (or container). I don't recommend doing it the day before as the salt in the filling may draw a little too much moisture out of the fish. Freezing will make the fish too watery, I think.
- Nutrition per skewer (assuming 10 skewers).
- super lean fish (swordfish, tuna)
- delicate fish (flounder, Dover sole)
- small whole fish like sardines or mackerel
Nutrition Information
Show Details
Calories
127cal
(6%)
Carbohydrates
8g
(3%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
31mg
(10%)
Sodium
345mg
(14%)
Potassium
184mg
(5%)
Fiber
0.4g
(2%)
Sugar
0.3g
(1%)
Vitamin A
33IU
(1%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10koftas
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127cal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 345mg | 14% |
| Potassium | 184mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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