Fish Koftas with Minted Yogurt
Spiced white fish koftas with feta are pan-fried until golden and served with a cool mint yogurt sauce.
By Cookin' KitchenUpdated
- Total: 35 minutes
- Makes: 10 koftas
Recipe
Fish Koftas with Minted Yogurt
Spiced white fish koftas with feta are pan-fried until golden and served with a cool mint yogurt sauce.
Cookin' · https://cookin.club/recipes/fish-koftas-with-minted-yogurt
- Prep
- 20 minutes
- Cook
- 10 minutes
- Rest
- 5 minutes
- Total
- 35 minutes
- Makes
- 10 koftas
Ingredients
For 10 koftas
Fish koftas
Minted yogurt
To serve
Equipment
- Food processor
- Stick blender
- Skewers
- Large non-stick pan
- Tall jug
Instructions
Fish koftas
Step 1: Place the fish and egg white in a food processor. Blitz on high until smooth, about 30 seconds to 1 minute. A stick blender also works, but it will take a little longer.
Step 2: Add the onion, garlic, spices, salt, rice flour, and parsley. Blitz on high until smooth, about 1 minute. The mixture should have a paste-like consistency.
Step 3: Remove the blade, then crumble in the feta, aiming for chunks. Mix gently so the feta does not disintegrate.
Step 4: Wet your hands so the mixture does not stick. Divide the mixture into 10 to 12 portions, about 70 g or 1/3 cup each. Shape each portion into a cylinder about 10 cm (4 inches) long. Thread onto skewers, then flatten slightly to about 1.75 cm (2/3 inch) thick.
Step 5: Heat the olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for 2 minutes on each side, until golden, or until the internal temperature reaches 50°C (122°F).
Step 6: Transfer the first batch to a plate and cook the remaining koftas. The internal temperature of the cooked koftas will rise to 55°C (131°F).
Step 7: Serve with minted yogurt and Jewelled rice pilaf.
Minted yogurt
Step 8: Blitz all the ingredients in a tall jug just large enough to fit a stick blender. Keep refrigerated until needed.
Notes
Make-ahead and storage
Assemble the skewers in the morning and cook them later that day. Arrange them in a single layer on baking paper and cover. Cooked leftovers keep in the refrigerator for up to 2 days.
Greek feta or goat cheese can replace Danish feta. If using Greek feta, crumble it so the pieces meld into the mixture. Cornstarch can replace the rice flour.
If the mixture is too loose to shape, add only the minimum extra rice flour needed. Too much flour makes the koftas firmer.
Nutrition per kofta
- Calories
- 127 kcal
- Fat
- 5 g
- Saturated fat
- 2 g
- Carbohydrates
- 8 g
- Sugar
- 0.3 g
- Fiber
- 0.4 g
- Protein
- 12 g
- Sodium
- 345 mg
- Cholesterol
- 31 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These warmly spiced white fish koftas have tender centers, little pieces of feta, and a golden pan-fried exterior. Serve them with minted yogurt and rice for a platter-style meal.
Use a white fish that is not very lean or delicate. If using frozen fish, thaw it completely and pat it dry before starting.
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