Fish Kofta

This recipe is inspired by Middle Eastern flavours and is a great way to utilise fillets when you are tired of frying them. The base of the mixture can be experimented with by adding your favourite herbs and spices. The kofta mix can also be used for anything from dumpling fillings to fish burger patties. 

Ingredients

•    Fish fillets, dried of any moisture and cubed

•    Olive oil

•    Egg(s)

•    Rice flour or cornflour (this keeps it more juicy than regular flour)

•    Spices (cumin, coriander and cinnamon)

•    Danish feta, broken up 

•    Red onion, grated

•    Herbs (chives, parsley, dill, and/or tarragon)

•    Fresh chilli ( if you like spice)

•    Salt and pepper

•    Wooden skewers

•    2 cloves of garlic

•    1 cup of plain Greek yoghurt

•    2 tbsp of fresh lemon juice

Method 

1.    Blend one egg per 300g of cubed fillet in a food processor with a dash of olive oil, making sure all bloodline and sinew is removed. Leave a slight texture in the mixture.

2.    Add 1 tbsp flour per 300g of fillet to the mix as well as all spices, finely chopped herbs, feta and grated onion. Mix well.

3.    Press mixture evenly around the wooden skewers, squaring the edges can help cooking them more evenly on the grill. 

4.    Preheat the grill and give the kofta a light rub of olive oil before placing on the grill – do not overcook as it will dry out the fish.

5.    To make the garlic, lemon dipping sauce, mince the garlic and mix with the plain Greek yoghurt. Let it sit in the fridge for an hour. Add the fresh lemon juice to the mix as well as salt and pepper to taste.

6.    The kofta are best served with friends on a beach somewhere scenic whilst watching the sun go down. Putting the kofta in a pita pocket is also not a bad idea. 

- Recipe by COBB Grill