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These Fish Koftas are a modified version of a Yotam Ottolenghi (British/Israeli chef) recipe. They’re pretty quick and easy and are fantastic if you feel like a burger pattie but don’t want the heaviness of beef or chicken. We have tried this recipe with both snapper and white tuna. We found the snapper produced a moister more juicy kofta, so, out of the two, we’d recommend going with that.

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If you’re leaving out the chilli because you don’t like the heat, or are keeping the dish kid-friendly, don’t worry as there are plenty of fresh flavours in there from the lemon, fresh herbs, spices, finer and garlic. These are great for lunch the next day, or to put in the freezer for another night (freeze them uncooked) so if you’re in the mood multiply the amounts in the recipe and make a big batch.

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Fish Koftas Recipe

4 fillets of firm white fish, skinless and boneless (approx 700g) –
30g dill, chopped
20g mint leaves, chopped
15g ginger, peeled and finely grated
grated zest of 1 lemon
1 large garlic clove, crushed
1 tsp ground cumin
½ tsp ground turmeric
2 eggs
1 chopped chilli – optional
salt and pepper

The make the koftas dice the fish fillets into small cubes, only 2 or 3mm wide. In a bowl, add to the fish all of the other ingredients. Mix together with your hands.

What size and shape you make the koftas really depends on how you will be serving them. If you are having them with salad 5cm wide balls would be fine. If you are making burgers then you’ll probably want to make more of a disc shape. Obviously just remember the bigger and thicker they are the longer that will take to cook through. Cook in a medium-hot pan until browned on both sides.

Serve with salad or in burger buns with lettuce, cucumber and yoghurt.

Serves 6.

Fish Cake


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