These fish koftas are not your typicalkoftasbecause theyre made with fish, not meat.
But I spice them the same and shape them the same so koftas it is!!
Serve withJewelled rice pilaffor a stunning platter of food.
Today’s fish koftas with mint yogurt sauce andJewelled rice pilaf.
Not always on sticks!!
And Ive stuck with sticks!!
Something a little different yet spectacular to look at and mouthwateringly delicious!
Plus, I always like to share interesting-yet-easyways with fish.
Pan frying fish fillets gets dull.
Discover more Easter food in myEaster super collection.
urge you to use the freshest and best fish you might afford.
It works great with good value fish, even frozen fish.
Though, if youve got a fisherman in your circles Im jealous!
What you need for fish koftas
Heres what you need for these fish koftas.
White fish fillets Pretty much any white fish will work here.
I used snapper, barramundi and ling during various iterations of this recipe and they all worked great.
A trick for soft, juicy insides for fish koftas (other than not overcooking!) is rice flour rather than plain/all-purpose flour.
If you dont have rice flour, use cornflour / cornstarch instead which will produces a similar result.
Spices Regular spices, exotic combination!
Danish feta Little pops of creamy, salty goodness when you bite into the koftas!
Not strictly traditional in any bang out of koftas, but certainly adds a touch of special here.
Either Greek feta or goats cheese can be substituted in a heart beat.
Red onionFor freshness without being as harsh as brown or white onion.
(Onion grating is my secret reader-loved tip for meatballs, meatloaf and similar.
It really works!)
Parsley For green bits.
More visual than flavour so you might skip it.
Or, substitute red onion with green onion instead.
How to make fish koftas
Blitz > shape > cook!
Blitz fishuntil its a smooth paste without any lumps remaining.
Everything else Add all the remaining kofta ingredients.
Blitz againuntil you cant see the rice flour.
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Feta Fold through the feta gently, so it doesnt disintegrate and smear.
We want little chunks of feta!
Shape koftas Use wet hands so the mixture doesnt stick.
Thread onto skewers then slightly flatten so they are 1.75 cm / 2/3 thick.
Golden!This is the colour they should be.
Remove onto a plate then cook the remaining koftas.
Enter these fish koftas.
From a flavour perspective it certainly stacks up!
Is this platter of food Good Friday worthy?
(So many possibilities! )
