Empty My Fridge
Fish Koftas
Ingredients
- White fish500 g
- Egg1
- Red onion½
- Garlic2
- Cumin · powder1 tsp
- Coriander seed · powder1 tsp
- Cinnamon · powder¼ tsp
- Cardamom · powder¼ tsp
- Salt1 ¼ tsp
- Rice flour½ cups
- Parsley · chopped2 tbsp
- Feta cheese70 g
- Extra virgin olive oil2 tbsp
- Yoghurt¾ cups
- Mint½ cups
- Lemon2 tsp
- Rice
Instructions
- Blend the fish and egg white in a food processor on high until smooth, 30 seconds to 1 minute. A stick blender also works but takes longer.
- Add the onion, garlic, all the spices, salt, rice flour and parsley and blend on high for 1 minute until a smooth paste forms.
- Remove the blade, crumble in the feta in chunks, and mix gently so the feta stays in pieces.
- With wet hands, divide the mixture into 10 to 12 portions of 70g (1/3 cup) each. Shape each into a 10cm (4 inch) cylinder, thread onto skewers, then flatten slightly to 1.75cm (2/3 inch) thick.
- Heat the olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for 2 minutes per side until golden, or until the internal temperature reaches 50°C (122°F).
- Move the cooked koftas to a plate and cook the rest the same way. The internal temperature of the cooked koftas will rise to 55°C (131°F) as they rest.
Summarized from RecipeTin Eats's video. Watch it for the details.
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