Egyptian Fish Kofta

Time

Prep 30 min · Cook 30 min · 60 min total

Difficulty

medium

1. 1

   Poach fish in salted water for 10 minutes. Remove when cooked. Boil peeled and quartered potatoes in the same water for 15 minutes. Remove and mash them.

2. 2

   While the fish is cooling, boil the potatoes. When the fish is cool enough to handle, tear the fish into pieces, feeling for any remaining bones (remove them).

3. 3

   Drain the potatoes when they are done, and lightly mash them with a fork in a bowl. Add the chopped coriander and parsley, crushed garlic and finely chopped onions while the potatoes are still warm. Add the salt, pepper, cinnamon, and cumin.

4. 4

   Add the fish. Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking.

5. 5

   Heat the oil for frying. Make walnut-sized balls of this fish mixture in the palm of your hand. Dip the pieces in the beaten egg. Next, dip the pieces in coarse bread crumbs.

6. 6

   Fry 4 - 5 pieces at a time in hot oil until brown on both sides. Remove to drain on a plate lined with paper towels. Serve with squeezed lemon.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.