Fish Kofte


These super healthy, gluten-free Fish Kofte taste delicious with a fresh mint raita and can be served either as an appetiser or a side dish with any meal.

Prior to cooking, the fish balls were rolled in rice flour and then coated very liberally with olive oil to give a light golden and slightly crispy outer finish. They were then cooked in my air-fryer for 15 minutes. Equally they can be oven-baked at 180 degrees.

Here is the recipe, but feel free to try combining any vegetables – just steam and mash first before mixing into the fish and spices.

Prep time: 15 mins

Cooking time: 15 mins

Serves: 4-5 (makes approx. 18 golf-sized kofte)

Ingredients

160g tuna chunks in brine, drained

6-8 new baby potatoes, steamed and mashed

2 handfuls baby spinach leaves, roughly chopped

2 tbsp olive oil

1/2 rice flour + 3 tbsp more for coating

1 medium onion, finely chopped or minced

1 heaped tsp garlic granules

1 tsp ground ginger

1 tsp roasted ground cumin

1 tsp coriander powder

1 heaped tsp paprika

1 tsp anchor (mango powder)

1 level tsp garam masala

1/2 tsp ground black pepper

1 tsp chilli flakes

2 tbsp fresh mint leaves, chopped or 1 tsp dried mint

1 tsp salt or to taste

Method

  1. Place all the ingredients, except the oil and the 3 tbsp rice flour, in a medium bowl and mix well.
  2. Knead until it all comes together into a smooth mixture.
  3. Work 1/2 tsp of the olive oil well into the mixture.
  4. Take a small bowl of warm water and moisten the palms; divide the mixture into the desired size and shape (I made golf-sized balls). Keep moistening the palms to prevent the mixture from sticking.
  5. Place the remaining rice flour on tray or large platter and roll the fish balls in the flour until evenly coated.
  6. Place the remaining oil in another bigger bowl; transfer the fish balls into this bowl and swirl the bowl until they are all coated in the oil.
  7. Cook in an air-fryer or heated oven for 15 mins at 180 degrees.
  8. Serve with your preferred dip with pride 😊
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