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Fish koftas

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.

Prep Time
20 mins
Cook Time
20 mins
Resting time
5 mins
Total Time
35 mins
Servings: 10 koftas
Calories: 127 kcal
Course: Main Course
Cuisine: Middle Eastern , Persian

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

Instructions

    Cup of Yum
  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.
  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
  3. Feta - Remove the blade, then crumble the feta in. Aim for chunks. Mix delicately (so the feta doesn't disintegrate).
  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)
  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.
  6. Rest - Remove onto a plate and cook the remaining koftas. (Internal temperature of cooked koftas will rise to 55°C/131°F).
  7. Serve with Minted Yogurt and Jewelled rice pilaf for a stunning platter of food!
Minted yogurt
    Cup of Yum
  1. 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

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

% 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.