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.
Serves 4-6
Recipe by Claire Aldous
Photography by Josh Griggs
From issue #84
May 1, 2019
ingredients
700 grams white fish fillets (I used terakihi)
1 cup ...
Method
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 ...
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