Fish Koftas

These succulent fish koftas bring the vibrant flavors of Middle Eastern cuisine to your table, blending tender white fish with aromatic spices and creamy Danish feta. Shaped into skewers and pan-seared to golden perfection, they’re served with a refreshing minted yogurt sauce and pair beautifully with a jeweled rice pilaf or simple basmati rice. Perfect for a quick yet impressive meal, these koftas are a delightful twist on traditional lamb koftas.

Instructions

1. 1

   In a food processor, combine fish fillets and egg white. Blitz on high for 30 seconds to 1 minute until smooth. Alternatively, use a stick blender, though it may take longer.

2. 2

   Add grated onion, minced garlic, cumin, coriander, cinnamon, cardamom, kosher salt, rice flour, and chopped parsley to the processor. Blitz for about 1 minute until the mixture forms a smooth, paste-like consistency.

3. 3

   Remove the blade and gently fold in crumbled Danish feta, aiming to keep some chunks intact for texture.

4. 4

   With wet hands to prevent sticking, divide the mixture into 10-12 equal portions (about 70g or 1/3 cup each). Shape each into a 10cm/4" cylinder, thread onto skewers, and slightly flatten to about 1.75cm/2/3" thick (Note 4).

5. 5

   Heat olive oil in a large non-stick skillet over medium-high heat. Cook half the koftas for 2 minutes per side until golden and the internal temperature reaches 50°C/122°F. Transfer to a plate and repeat with the remaining koftas.

6. 6

   Let koftas rest for 5 minutes; the internal temperature will rise to 55°C/131°F.

7. 7

   For the minted yogurt, blend yogurt, mint leaves, lemon juice, and 1/4 tsp kosher salt in a tall jug using a stick blender until smooth. Refrigerate until ready to serve.

8. 8

   Serve koftas warm with minted yogurt sauce, garnished with extra feta and chopped parsley or coriander if desired. Pair with jeweled rice pilaf or plain basmati rice for a complete meal.

Recipe Notes

• Fish – Use firm white fish fillets like snapper, cod, barramundi, tilapia, pollock, bream, or hake. Avoid lean fish (e.g., swordfish, tuna), delicate fish (e.g., flounder, sole), or small fish like sardines. Frozen fish works if fully thawed and patted dry to remove excess water.

• Rice flour – Helps bind the koftas. If the mixture is too wet (common with frozen fish), add a little more rice flour sparingly to form koftas without making them dense. Cornstarch is a suitable substitute.

• Danish feta – Creamier than Greek feta, it blends well while retaining some texture. Greek feta can be used but crumble finely to incorporate better into the mixture.

• Skewers – Use 16.5cm/6.5" skewers for easy handling. If the mixture is sticky, wet hands thoroughly to shape koftas. Ensure koftas are evenly flattened for consistent cooking.

• Make-ahead – Assemble koftas on skewers in the morning, place in a single layer on parchment paper, cover with cling wrap, and refrigerate. Cook within the same day, as salt may draw out moisture overnight. Freezing raw koftas is not recommended due to potential wateriness.

• Storage – Cooked koftas keep in the fridge for up to 2 days. Reheat gently in a skillet over low heat. Freezing cooked koftas is possible, similar to Thai fish cakes, but texture may slightly change.

• Minted yogurt – Prepare ahead and store in the fridge for up to 3 days. Stir before serving to ensure a smooth consistency.

• Serving suggestion – Pair with a vibrant jeweled rice pilaf for a stunning presentation, or keep it simple with plain basmati rice for a lighter meal.