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Fish Koftas with Minted Yogurt and Jewelled Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/fish-koftas-with-minted-yogurt-and-jewelled-rice-recipe/