Fish Kofta Mezze Platter
Ingredients
700 grams tarakihi fish fillets
¾ cup panko breadcrumbs
2 large eggs, size 7
2 cloves garlic, crushed
2 spring onions, very finely chopped
¼ well-packed cup each mint and parsley, finely chopped together
1 teaspoon ground cumin
½ teaspoon each ground cardamom, ground turmeric and smoked paprika
finely grated zest 1 large lemon
2 teaspoons sea salt
ROASTED WALNUT AND LEMON MAYO
¼ cup finely chopped roasted walnuts
¾ cup good-quality mayonnaise
2 cloves garlic, crushed
1 tablespoon whole grain mustard
2 tablespoons freshly grated parmesan
2 tablespoons finely chopped parsley
1 teaspoon sea salt
finely grated zest 1 lemon
2 teaspoons lemon juice
Stir all the ingredients together in a bowl.
TO COOK AND SERVE
2 tablespoons vegetable oil
½ cup thick plain yoghurt
roasted walnut and lemon mayo (see recipe above)
pickled chilies and green olives
warm flatbreads
lettuce leaves, sliced spring onions, coriander and lime wedges
Method
1. Cut the fish into small pieces.
2. Pulse the breadcrumbs and eggs together in a food processor then add the fish and all the remaining ingredients. Process to roughly chop the fish so the mixture holds together but don’t process to a smooth paste.
3. Form 2 tablespoons of the mixture into ovals and place on a tray. Repeat with the remaining mixture. It should make about 18. The kofta can be covered and chilled for up to 24 hours at this point.
4. Heat the vegetable oil in a large sauté pan over a medium heat and cook the kofta, in batches, for about 4 minutes, turning to brown on all sides.
TO SERVE
Spread the yoghurt on a large platter and top with the kofta. Serve with the mayo, a bowl of pickles and the flatbreads.
CHEF'S TIP
