Spiced Fish Koftas, Soured Cucumber, Dill & Feta - Cuisine Magazine - From New Zealand to the World

Ingredients

• SPICED FISH KOFTAS makes approx 36 / prep 15 mins / cook 15 mins
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 700g fish, roughly chopped
• 1 egg white
• 1 teaspoon sea salt
• 3 tablespoons rice flour
• ¼ teaspoon ground cardamom
• ½ teaspoon ground turmeric
• ½ teaspoon chilli flakes
• ½ teaspoon ground cumin
• zest of 1 lemon
• a good handful fresh coriander leaves, finely chopped
• a good handful fresh parsley leaves, finely chopped
• 3 tablespoons toasted pine nuts
• oil, for frying
• 6-7 halves soured cucumber, each cut into 3 pieces, to serve (see recipe)
• DILLED FETA & YOGHURT SAUCE
• 100g feta
• 1 cup thick Greek-style yoghurt
• a good handful fresh dill, chopped (or use 2 teaspoons dried dill)
• SOURED CUCUMBERS makes 1 jar / prep 10 mins plus 4 - 5 days pickling
• 500ml water
• 15g sea salt (not iodised)
• 350g (approx 6-7) baby cucumbers, halved lengthwise
• 2 teaspoons dried dill (or a few sprigs fresh dill)