Recipe Index

Ingredients

• 17¾ oz 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 cooking salt
• 1/2 cup rice flour
• 2 tbsp parsley, chopped
• 2½ oz feta, plus extra to garnish
• 2 tbsp extra-virgin olive oil
• 3/4 cup plain yoghurt, unsweetened
• 1/2 cup mint leaves, tightly packed
• 2 tsp lemon juice
• 1/4 tsp cooking salt
• parsley or coriander, roughly chopped, to serve
• rice, to serve

Method

1. Blitz the fish and egg white in a food processor on high for 30 seconds to 1 minute, until smooth.
2. Add the onion, garlic, spices, salt, rice flour and parsley and blitz for 1 minute to a paste, then fold in the crumbled feta in chunks.
3. Shape the mixture with wet hands into 10-12 cylinders about 4 in long, thread onto skewers and flatten slightly to about ¾ in thick.
4. Heat the olive oil in a large non-stick pan over medium-high heat and cook the koftas for 2 minutes on each side, until golden, then rest on a plate.
5. Blitz the yoghurt, mint leaves, lemon juice and 1/4 tsp salt until smooth and chill until needed.
6. Serve the koftas with the minted yoghurt and rice.

Prep: 20 min · Cook: 10 min · Total: 35 min

Nutrition (per serving, where published)