
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.
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.
Heat the olive oil in a large non-stick pan over medium-high heat. Cook the koftas in batches for 2 minutes per side until golden brown, or until the internal temperature reaches 50°C (122°F).
Remove the koftas from the pan and let them rest on a plate while you cook the remaining batch. The internal temperature will rise to about 55°C (131°F) during resting.
To make the minted yogurt, combine the yogurt, mint leaves, lemon juice, and salt in a tall jug. Blitz with a stick blender until smooth and vibrant green. Keep refrigerated until ready to serve.
Arrange the warm koftas on a platter and serve with the chilled minted yogurt sauce and jewelled rice pilaf. Garnish with extra parsley or coriander.
For the best results, use firm white fish fillets like snapper, barramundi, or cod. If you are using wooden skewers, remember to soak them in water for at least 30 minutes before threading to prevent them from charring in the pan. You can also prepare the kofta mixture a few hours in advance and keep it chilled to help the flavors develop and make shaping easier.





