Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Fish koftas Recipe
These fish koftas usually are not your typical koftas as a result of they’re made with fish, not meat. However I spice them the identical and form them the identical – so koftas it’s!! Serve with Jewelled rice pilaf for a shocking platter of meals.
After we assume koftas, I do know most individuals immediately consider skewers made with floor meat. However truly, koftas around the globe are available all types of sizes and shapes, made with meat, fish and even greens. From the Indian sub-continent to the Center East, Africa and the south-eastern space of Europe referred to as the Balkans, koftas come grilled, poached, steamed and baked with all types of assorted flavours, and all types of shapes. Not all the time on sticks!!
As for as we speak’s fish koftas although, I’ve taken the lead from my Lamb Koftas by way of flavouring, besides we’re utilizing fish as an alternative. And I’ve caught with sticks!!
At this time’s recipe was particularly created to be a part of a centrepiece meat-free dish for Easter Good Friday this yr. One thing somewhat totally different but spectacular to take a look at and mouthwateringly scrumptious! Plus, I all the time prefer to share interesting-yet-easy methods with fish. Pan frying fish fillets will get uninteresting. 😎
Uncover extra Easter meals in my Easter tremendous assortment.
The opposite factor I like about this recipe is that it may be made with nearly any fish, and it’s not a kind of recipes the place I (strongly!) urge you to make use of the freshest and finest fish you may afford. It really works nice with good worth fish, even frozen fish.
Although, for those who’ve received a fisherman in your circles – I’m jealous!
Right here’s what you want for these fish koftas.
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White fish fillets – Just about any white fish will work right here. I used snapper, barramundi and ling throughout varied iterations of this recipe and so they all labored nice.
Nevertheless, keep away from:
– very lean fish (swordfish, tuna – use this recipe)
– “fishy-fish” like sardines and mackerel (use this recipe for sardines, it’s a private favorite!)
– delicate fish (flounder, Dover sole) -
Egg and rice flour (or cornflour/cornstarch) – These are the 2 components that make the blitzed fish combination maintain collectively, with the egg performing as a binder as soon as the koftas are cooked.
Rice flour makes the within of the kofta softer and juicier than plain flour (all-purpose flour) which makes it extra dense. When you don’t have rice flour, use cornflour / cornstarch as an alternative which is able to produces an analogous end result.
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Spices – Common spices, unique mixture! Cumin, coriander, cardamom, cinnamon (that is the key spice that makes it odor so intoxicating).
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Danish feta – Little pops of creamy, salty goodness if you chunk into the koftas! Not strictly conventional in any sort of koftas, however actually provides a contact of particular right here. Additionally, it improves the feel of the koftas to make up for the absence of fats in fish in comparison with meat like lamb.
Danish vs Greek feta – Greek feta is extra crumbly and agency whereas Danish feta is a bit creamy, extra much like goats cheese feta. Both Greek feta or goats cheese may be substituted in a coronary heart beat.
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Purple onion – For freshness with out being as harsh as brown or white onion. I grate the onion so that you don’t need to cook dinner it earlier than mixing in, and in addition the juices from the onion provides much more flavour into the koftas. (Onion grating is my secret reader-loved tip for meatballs, meatloaf and related. It actually works!)
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Parsley – For inexperienced bits. Extra visible than flavour so you may skip it. Or, substitute purple onion with inexperienced onion as an alternative.
Blitz > form > cook dinner!
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Fish and egg first – Lower the fish into items then put in a meals processor with the egg white solely (add the yolk to your scrambled eggs tomorrow morning).
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Blitz fish till it’s a easy paste with none lumps remaining.
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The whole lot else – Add all of the remaining kofta components.
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Blitz once more till you may’t see the rice flour.
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Feta – Fold by way of the feta gently, so it doesn’t disintegrate and smear. We wish little chunks of feta!
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Form koftas – Use moist palms so the combination doesn’t stick. Portion the combination into 10 – 12 (70g every, about 1/3 cup), and form right into a 10cm / 4″ lengthy cylinder. Thread onto skewers then barely flatten so they’re 1.75 cm / 2/3″ thick.
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Prepare dinner half the koftas in a non stick pan over medium excessive warmth for two minutes on either side, or till the inner temperature reaches 50°C/122°F.
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Golden! That is the color they need to be. Beautiful!! Take away onto a plate then cook dinner the remaining koftas.
As talked about within the opening, these fish koftas had been created particularly for Easter Good Friday, a day on which it’s conventional to serve non-meat meals. To be trustworthy, the star recipe for Good Friday was the Jewelled rice pilaf I shared on Monday – it’s so vibrant, how may it not steal the limelight!!
However I wished a non-meat principal to serve alongside it that was equally as scrumptious, even when it couldn’t rival the color. Enter – these fish koftas. From a flavour perspective it actually stacks up!
Extra methods to serve fish koftas
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Like Shawarma wraps – with flatbread, lettuce, tomato and onion
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Over a easy fruit and nut pilaf, Chickpea Rice Pilaf, couscous or plain basmati rice with a giant Tomato Salad on the facet
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Alongside a vegetable tagine for a hearty Moroccan dinner
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Accompanied with a Spiced Chickpea, Tomato, Cucumber salad
So – what do you assume? Is that this platter of meals Good Friday worthy? 🙂 – Johnsat x
Ingredients
- 500g/1 lb white fish fillets ,skinless, cut in pieces (Note 1)
- 1 egg white (add leftover yolk to scrambled eggs!)
- 1/2 red onion , grated using a box grater (keeps koftas soft!)
- 2 garlic , finely minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1 tsp cooking salt (kosher salt)
- 1/2 cup rice flour (sub cornflour/cornstarch)
- 2 tbsp chopped parsley
- 70g/ 2.5 oz danish feta , plus extra for optional garnish (Note 2)
- 2 tbsp extra virgin olive oil
- 3/4 cup plain yogurt , unsweetened
- 1/2 cup (tightly packed) mint leaves
- 2 tsp lemon juice
- 1/4 tsp cooking / kosher salt
- Parsley or coriander , roughly chopped
- Persian Jewelled Rice or plain basmati rice
Instructions
- Fish & egg blitz – Place fish and egg white in a food processor. Blitz on high until smooth. (30 sec to 1 minute) A stick blender also works but it will take a bit longer.
- Kofta mixture – Add onion, garlic, all the spices, salt, rice flour and parsley. Blitz on high until smooth (1 minute). Consistency should be like a paste. (Note
- Feta – Remove the blade, then crumble the feta in. Aim for chunks. Mix delicately (so the feta doesn't disintegrate).
- Form koftas – Use wet hands so the mixture doesn't stick. Portion the mixture into 10 – 12 (70g / 1/3 cup each), and shape into a 10cm / 4" cylinder. Thread onto skewers then slightly flatten to 1.75cm / 2/3" thick. (Note 3)
- Cook – Heat olive oil over medium high heat in a large non-stick pan. Cook half the koftas for 2 minutes on each side until golden, or until the internal temperature reaches 50°C/122°F.
- Rest – Remove onto a plate and cook the remaining koftas. (Internal temperature of cooked koftas will rise to 55°C/131°F).
- Serve with Minted Yogurt and Jewelled rice pilaf for a stunning platter of food!
- Blitz all ingredients in a tall jug just large enough to fit a stick blender. Keep refrigerated until required.
Notes
1. Fish – Most of the most common white fish fillets are great here.
Great for: snapper, John dory, silver dory, barramundi, bream, tilapia, pollock, cod, emperor fish, flathead, perch, ling, bass, basa, hake, hoki, monkfish (stargazer).
Avoid:
super lean fish (swordfish, tuna)
delicate fish (flounder, Dover sole)
small whole fish like sardines or mackerel
Salmon and trout will work but not convinced it’s the best fish for the flavours in this recipe.
Frozen fish – thaw completely, pat dry then use per recipe.
2. Danish feta is a bit creamier than Greek feta which is crumblier. Greek feta will work but I’d suggest crumbling rather than cutting so the pieces meld into the fish kofta better.
3. Mixture too sloppy? Can happen if you use frozen thawed fish due to excess water. Just add minimum amount of extra rice flour needed until you can form kofta shapes using wet hands. Too much flour = koftas become firmer.
4. My skewers are 16.5cm / 6.5″ long.
5. Leftovers (cooked) will keep for 2 days in the fridge. Haven’t tried freezing but instinct tells me they should be ok (because Thai fish cakes freeze fine which are made in a similar way).
Make-ahead: Great one for entertaining as they can be assembled prior and are so quick to cook – they really are at their prime served freshly cooked! Assemble skewers in the morning then cook later that day. Put them in a single layer on baking paper, cover with cling wrap (or container). I don’t recommend doing it the day before as the salt in the filling may draw a little too much moisture out of the fish. Freezing will make the fish too watery, I think.
Nutrition per skewer (assuming 10 skewers).
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