Spiced Fish Koftas with Minted Yogurt Sauce

Name: Spiced Fish Koftas with Minted Yogurt Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 500 g white fish fillets; 70 g Danish feta; 0.75 cup plain yogurt; 0.5 cup rice flour; 0.5 red onions; 0.5 cup mint leaves; 2 tbsp extra-virgin olive oil; 2 tbsp chopped parsley; 2 cloves garlic, minced; 2 tsp lemon juice; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp cooking salt; 1 egg white; 0.25 tsp cinnamon powder; 0.25 tsp cardamom powder; 0.25 tsp kosher salt; 1 handful Parsley or coriander; 1 serving Persian Jewelled Rice

These flavorful fish koftas are seasoned with aromatic Middle Eastern spices and studded with creamy chunks of feta cheese. Served with a refreshing, zesty minted yogurt sauce, they make a stunning and healthy seafood main dish.

Servings10 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

white fish fillets
500 g
Danish feta
70 g
plain yogurt
0.8 cup
rice flour
0.5 cup
red onions
0.5
mint leaves
0.5 cup
extra-virgin olive oil
2 tbsp
chopped parsley
2 tbsp
garlic, minced
2 cloves
lemon juice
2 tsp
cumin powder
1 tsp
coriander powder
1 tsp
cooking salt
1 tsp
egg white
1
cinnamon powder
0.3 tsp
cardamom powder
0.3 tsp
kosher salt
0.3 tsp
Parsley or coriander
1 handful
Persian Jewelled Rice
1 serving

Step-by-Step Instructions

Place the white fish fillets and egg white in a food processor. Blitz on high speed for 30 to 60 seconds until the mixture is completely smooth. A stick blender can also be used, though it may take slightly longer.

Add the red onion, garlic, cumin, coriander, cinnamon, cardamom, salt, rice flour, and parsley to the food processor. Blitz on high for about 1 minute until the mixture reaches a thick, paste-like consistency.

Remove the food processor blade. Crumble the Danish feta into the mixture, aiming for small chunks rather than a smooth blend. Mix delicately by hand so the feta pieces remain visible and don't disintegrate.

With wet hands to prevent sticking, divide the mixture into 10 to 12 portions (approximately 70g or 1/3 cup each). Shape each portion into a 10cm (4-inch) cylinder. Thread the cylinders onto skewers and gently flatten them until they are about 1.75cm (2/3-inch) thick.