Fish Kufta Recipe

Origin: Egypt Period: Traditional

Ingredients:

500g hamour (grouper) fish, filleted
500g potatoes, peeled and quartered
2 garlic cloves, minced
1 bunch coriander (cilantro) leaves, chopped
1/2 bunch flat-leaf parsley, chopped
1 tsp ground cinnamon
200g onions, minced
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
salt and black pepper, to taste
2 eggs, beaten
300g white breadcrumbs
oil for frying

Fish Kufta Preparation:

Method:

Bring a pan of lightly-salted water to a boil and use to lightly-poach the fish for about 15 minutes, until the fish is cooked through and flakes with a fork. Remove the fish with a slotted spoon and set aside. Return the pan to a boil and use to cook the potatoes for about 25 minutes, or until tender.

Drain the potatoes then transfer to a bowl and mash. Flake the fish in a separate bowl, removing any bones as you do so. Combine the fish with the potatoes then add the herbs, garlic and onions. Mix to combine thoroughly then mash until smooth.

Using your hands, form the mixture into disks. Dip these in the beaten egg then dip in the breadcrumbs, ensuring the kuftas are evenly coated. Heat oil in a frying pan and use to fry the finished kuftas until golden brown and heated through.

Serve hot, garnished with lemon wedges and accompanied by a salad and bread.

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