CuisineIndianItalianMainsMeatPakistaniQuick & EasySeafood

Fish koftas

30 mins Cook
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NomNom Recipes 38 2

These fish balls are not your typical fish balls as they are made with fish and not meat. But I seasoned them and made the same – namely Coca-Cola! ! Gem is a great dish served with rice.

Fish koftasNomNomWow

Fish koftas

When you think of meatballs, I know that most of us immediately think of skewers made from ground beef. But in fact, meatballs around the world can come in all shapes and sizes and are made from meat, fish, and even vegetables. From the Indian subcontinent to the Middle East, Africa and the southeast of Europe called the Balkans, meatballs are grilled, boiled, steamed and baked in many flavors and shapes. You don’t have to stick with it!
As for today’s fish balls, I took my sheep meatballs as seasoning, we only use fish. I hang with sticks! !


Today’s recipe is dedicated to this year’s Meatless Good Friday. Something a little different, but it looks beautiful and very tasty! I’ve also always loved fun and easy ways to share with fish. Frozen pan-fried fish fillet

Economical fish recipe

Another thing I love about this recipe is that it can be made with just about any type of fish, and it’s not one of those recipes where I would (seriously!) ask you to use the freshest and best fish you can afford. Essential for healthy fish, even frozen fish.

If there are fishermen around you – I’m jealous!

What you need for fish koftas

Here are the ingredients you will need to make this sauce.

  • Whitefish – Almost any whitefish will work here, with the exception of lean fish (tuna, swordfish) and “fish” fish like sardines and mackerel (use this recipe for sardines, which is individual love!). I’ve used snapper, barramundi, and ling in several variations of this recipe and they all work well.
  • Egg and rice flour (or cornmeal / cornstarch) – These are the two ingredients that hold the fried fish together, the eggs work together while the meatballs cook.
  • Flour makes the inside of the patties softer and juicier than flour (all-purpose), makes it denser.
    If you don’t have wheat flour, you can replace corn/cornmeal with similar results.
  • Spices – Ordinary spices in a strange combination! cumin, coriander, cardamom, cinnamon (the secret spice that makes it so delicious).
  • Danish Feta Cheese – Bite the meatballs and they are a bit creamy and salty! It’s certainly not common in any type of meatball, but there’s definitely something more special here.
    It also improves the texture of meatballs to compensate for the lack of fat in fish compared to meats like lamb.
  • Denmark – Greek Feta Feta – Greek feta is more crunchy and firmer, while Danish feta is a bit creamier and closer to goat cheese feta. Feta or goat cheese can be replaced in a heartbeat.
  • Red Onion – Fresh and not as heavy as brown or white onions. I grate the onion, you don’t need to cook it without mixing, and the juice of the onion adds a different flavor to the meatballs.
    (My favorite card reader for grated onions, meatballs, meatballs and similar dishes. It really works!)
  • Parsley – for a green crumb. See more than taste so you can skip it. Alternatively, use green onions instead of red onions.

How to make fish koftas

  • Fish and eggs first – cut the fish into pieces and put it in a food processor with just the egg whites (tomorrow add the egg yolk to the scrambled egg).
  • Beat the sauce until it becomes a lump-free paste.
  • Other – Add all remaining meatball ingredients.
  • Lightning again until the rice noodles are gone.
  • Feta – Fold the feta gently so it doesn’t break and fall apart. We need a small piece of feta cheese!
  • Shape Meatballs – Use wet hands to make a non-sticky mixture. Divide the mixture into 10 – 12 portions (70 g each, about 1/3 cup) and roll into 10 cm / 4 inch long cylinders. Thread onto skewers and gently flatten to 2cm/4/5inches thick.
    Cook half of the patties in a nonstick skillet over medium-high heat for 2 minutes per side or until the temperature reaches 50°C/122°F.
    444 gold! This is the color it should be. Beautiful! !
    Remove to a plate and cook the remaining meatballs.

How to serve fish koftas

As stated in the opening words, these fish balls were made specifically for Easter Good Friday, the customary day of choosing non-meat. Honestly, the pearl rice pilaf I shared on Good Friday’s calendar Monday – colorful, how not to steal the show! !

But I need something non-meat to work with, and it’s delicious even if the color doesn’t match. Enter – these fish. Visually it sure is!

What do you think? Is Good Friday Dinner Worth It?

Fish koftas

Fish koftas

These fish balls are not your typical fish balls as they are made with fish and not meat. But I seasoned them and made the same - namely Coca-Cola! ! Gem is a great dish served with rice.
prep time
10 mins
cooking time
30 mins
total time
40 mins



  • 500g/1 lb white fish fillets ,skinless, cut in pieces (Note 1)

  • 1 egg white (leftover yolk uses here)

  • 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 (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


Fish Egg Blitz - Put the fish and egg whites in the food processor. up to high speed lightning. (30 seconds to 1 minute) Adhesive will work too.
Meatballs Mix - Add the onion, garlic, all the spices, salt, rice flour and parsley. Lightning at high speed until smooth (1 minute).
The consistency should be like a paste.
Feta - Remove the knife and crumble the feta cheese. Be prepared for large pieces. Mix well (so that the feta doesn't break).
Meatball shape - Use wet hands to form a non-sticky mixture.
Divide the mixture into 10 - 12 portions (70g each) and roll into 10cm/4-inch cylinders. Thread onto skewers, then flatten slightly to 1.5cm/2/3" thick. (Note 3)
Cook – Heat olive oil in a large nonstick skillet over medium-high heat. Remove half of the patties, 2 minutes per side, until golden brown. or until the temperature reaches 50 °C / 122 °F.
To rest - take on a plate and bake the remaining cocoa beans. (The internal temperature of the cooked meatballs rises to 55°C / 131°F).
A great dish served with mint yoghurt and rice pilaf!


Blitz Put all ingredients in a jug long enough to hold the stick. Store in the refrigerator until needed.


Fish - Most whitefish are good here. Good for: Sea Bream, Tilapia, Fish, Barramundi, Silver Sea Bream, John Sea Bream, Pangasius, Northern Sea Bass, Sea Bass, Flathead, Monkfish Avoid: Extra Lean Fish (Swordfish, Tuna) Fish (flounder) , Dover sole) Small fish Whole fish such as sardines or mackerel Frozen fish - thaw completely, lightly dry and then use in recipe Danish Feta is creamier than more crumbly Greek Feta. Greek feta cheese is fine, but I recommend shredding it instead of cutting it so it blends better with the sauce. My skewers are 16.5 cm / 6.5 inches long. Food for each series (eg 10 series).
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