Lemongrass and White Fish Kofta
Use whatever fish is freshest and best on the day for these tender, aromatic kofta. They’re also delicious in a long soft bun with the salad piled on top for an Asian-style burger.
To cook: Push a short skewer into each kofta. Brush with a little oil, then cook on a preheated barbecue or in a sauté pan for about 2 minutes each side until golden and just cooked through. Drain on kitchen towels.
Serve with a side of lemon wedges, a little mayonnaise, and avocado and chopped fresh tomato if desired. Makes 12 kofta
Cut the fish into small pieces and place in a food processor. Pulse until coarsely chopped, but not to a smooth paste.
Tip into a bowl and add all the remaining ingredients. Mix thoroughly and season. Form into short, fat fingers then cover and chill for 30 minutes.