Fish Koftas with Minted Yogurt and Jewelled Rice Recipe

Introduction

Fish koftas are flavorful, tender patties made from white fish and aromatic spices. These lightly spiced koftas are perfect grilled or pan-fried, served alongside refreshing minted yogurt and fragrant rice for a delightful meal.

Ingredients

• 500g (1 lb) white fish fillets, skinless and cut into pieces
• 1 egg white
• 1/2 red onion, grated
• 2 garlic cloves, finely minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1 tsp kosher salt
• 1/2 cup rice flour
• 2 tbsp chopped parsley
• 70g (2.5 oz) Danish feta, plus extra for garnish (optional)
• 2 tbsp extra virgin olive oil
• 3/4 cup plain unsweetened yogurt
• 1/2 cup tightly packed mint leaves
• 2 tsp lemon juice
• 1/4 tsp kosher salt (for the yogurt)
• Fresh parsley or coriander, roughly chopped (for garnish)
• Persian jewelled rice or plain basmati rice, to serve

Instructions

1. Step 1: Place the fish fillets and egg white in a food processor and blitz on high until smooth, about 30 seconds to 1 minute. A stick blender can be used but may take longer.
2. Step 2: Add the grated onion, minced garlic, cumin, coriander, cinnamon, cardamom, salt, rice flour, and chopped parsley to the fish mixture. Blitz again on high until the mixture forms a smooth paste, around 1 minute.
3. Step 3: Remove the blade from the processor, crumble the Danish feta cheese into the fish mixture, and gently fold it in to keep the feta in chunks.
4. Step 4: Wet your hands to prevent sticking and divide the mixture into 10 to 12 portions (about 70g or 1/3 cup each). Shape each portion into a cylinder approximately 10cm (4 inches) long. Thread each cylinder onto skewers and gently flatten them to about 1.75cm (2/3 inch) thick.
5. Step 5: Heat the olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for about 2 minutes on each side until golden and cooked through, reaching an internal temperature of 50°C (122°F).
6. Step 6: Remove the cooked koftas to a plate and cook the remaining koftas in the same way. The internal temperature will rise to about 55°C (131°F) after resting.
7. Step 7: To make the minted yogurt, blend the yogurt, mint leaves, lemon juice, and salt in a tall jug using a stick blender until smooth. Keep refrigerated until ready to serve.
8. Step 8: Serve the fish koftas hot, garnished with extra parsley or coriander, alongside minted yogurt and jewelled rice pilaf or plain basmati rice for a stunning and satisfying meal.

Tips & Variations

• Use wet hands when shaping the koftas to prevent the mixture from sticking and to keep their shape intact during cooking.
• Substitute rice flour with cornflour or cornstarch if unavailable for a similar texture.
• For a smoky flavor, grill the koftas instead of pan-frying.
• Add finely chopped chili or a pinch of chili flakes to the mixture for a spicy kick.

Storage

Store any leftover cooked koftas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a microwave until warmed through. Minted yogurt is best kept refrigerated and consumed within 2 days for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for the koftas?

Yes, you can use frozen fish fillets, but be sure to thaw them completely and pat dry before processing to avoid excess moisture in the mixture.

How do I prevent the koftas from falling apart while cooking?

Make sure to use the egg white and rice flour as binders and keep your hands wet while shaping the koftas. Also, avoid flipping them too often; cook each side for the recommended time to develop a crust that helps hold them together.

Fish Koftas with Minted Yogurt and Jewelled Rice Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

Delicious and aromatic Fish Koftas made from white fish fillets blended with fragrant spices, fresh herbs, and crumbled feta cheese, lightly pan-fried to a golden perfection. Served with refreshing minted yogurt and jewel-toned Persian rice, this recipe offers a vibrant and flavorful Mediterranean-inspired meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 10 to 12 koftas 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

Fish Koftas

• 500g (1 lb) white fish fillets, skinless, cut into pieces
• 1 egg white
• 1/2 red onion, grated
• 2 garlic cloves, finely minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1 tsp kosher salt
• 1/2 cup rice flour (or substitute cornflour/cornstarch)
• 2 tbsp chopped parsley
• 70g (2.5 oz) Danish feta cheese, crumbled
• 2 tbsp extra virgin olive oil

Minted Yogurt

• 3/4 cup plain unsweetened yogurt
• 1/2 cup tightly packed fresh mint leaves
• 2 tsp lemon juice
• 1/4 tsp kosher salt

To Serve

• Chopped parsley or coriander, for garnish
• Persian Jewelled Rice or plain basmati rice

Instructions

1. Fish & Egg Blitz: Place the white fish fillets and egg white into a food processor and blitz on high speed until the mixture is smooth and paste-like, about 30 seconds to 1 minute. A stick blender may also be used but will take a little longer.
2. Prepare Kofta Mixture: Add the grated red onion, minced garlic, cumin powder, coriander powder, cinnamon powder, cardamom powder, kosher salt, rice flour, and chopped parsley to the processor. Blitz again on high until the mixture is smooth and forms a consistent paste, approximately 1 minute.
3. Add Feta: Remove the blade from the processor and gently fold in the crumbled Danish feta, keeping some chunks intact for texture and flavor.
4. Form Koftas: Wet your hands to prevent sticking. Divide the mixture into 10 to 12 equal portions (about 70g or 1/3 cup each). Shape each into a 10 cm (4 inch) cylinder, thread each onto skewers, and slightly flatten them to about 1.75 cm (2/3 inch) thickness.
5. Cook Koftas: Heat 2 tablespoons of extra virgin olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for about 2 minutes on each side until golden brown and cooked through, reaching an internal temperature of 50°C (122°F).
6. Rest and Cook Remaining: Remove the cooked koftas to a plate and cook the remaining koftas in the same manner. The internal temperature of the koftas will rise to around 55°C (131°F) as they rest.
7. Prepare Minted Yogurt: In a tall jug just large enough to fit a stick blender, combine plain yogurt, fresh mint leaves, lemon juice, and kosher salt. Blitz all ingredients together until smooth. Keep refrigerated until serving.
8. Serve: Arrange the cooked koftas on a platter with minted yogurt and Persian jewelled rice or plain basmati rice. Garnish with chopped parsley or coriander for a visual and flavor boost.

Notes

• Note 1: Use skinless white fish fillets such as cod, haddock, or pollock for best results.
• Note 2: Danish feta adds a creamy salty tang. You can add more for garnish if desired.
• Note 3: Using wet hands prevents the kofta mixture from sticking and makes shaping easier.
• The koftas should be cooked gently to retain moisture and delicate texture.

Keywords: Fish Koftas, Mediterranean Fish Recipe, Fish Meatballs, Skewered Fish Koftas, Pan-Fried Fish Koftas