Fish and Herb Kofta

The earthy flavour from the walnuts in the tarator sauce pairs beautifully with the fresh fish kofta. A bowl of purchased pickles, flatbreads and lemon wedges are the perfect accompaniments.

700 grams white fish fillets (I used terakihi)

1 cup fresh white breadcrumbs

2 large eggs, size 7

2 cloves garlic, crushed

2 spring onions, very finely chopped

¼ packed cup each mint and parsley, finely chopped together

1½ teaspoons cumin seeds, toasted

½ teaspoon each ground turmeric and dried chilli flakes

finely grated zest 1 large lemon

2 teaspoons sea salt

vegetable oil for cooking

Tarator Sauce (see recipe below), to serve

Cut the fish into small pieces and place in a large bowl. Add all the remaining ingredients, except the oil, and mix to combine.

Place half of the mixture in a food processor and pulse a few times to roughly chop the fish so it holds together. Repeat with the remaining mixture. Don’t process to a smooth paste. Cover and chill for 1 hour.

Form 2 tablespoons of the mixture into an oval and place on a tray. Repeat with the remaining mixture. You should get about 20.

Heat 2 tablespoons of 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. Drain on kitchen towels and keep warm in a low oven until all the kofta are cooked.

TO SERVE: Place the koftas on a platter and serve with the Tarator Sauce, lemon wedges and pickles if desired. Scatter over the extra fresh dill from the Tarator Sauce recipe. SERVES 4-6