Fish kofte [Turkish]

The koftes are a type of meatballs specific in the Middle East. Usually made from beef, lamb or even chicken, mixed together, you can also find variations like fish kofte or vegetable kofte (zucchini, eggplant). This recipe is adapted to the SouthBeach Diet, and it can be a delicious snack or lunch.

[picture coming soon]

Ingredients for 25 koftes:

fish of your choice (I used pangasius or tilapia)– 200 grams / 7 oz after being previously cooked in the oven and de-boned

red pepper – ½ of a medium one

onion, chopped – 2 medium

garlic cloves – 2

celeriac (celery root), grated – 25 grams / 1 oz

mushrooms – 200 grams / 7 oz (I used canned ones)

eggs – 4 (use more if you want a tighter composition)

salt, pepper, oregano, rosemary, thyme to taste

olive oil – 1 tbsp

Instructions:

1. Chop the red pepper, onion, garlic, celeriac and mushrooms, and using paper towels press until most of the water is drained.

2. Place all the drained vegetables in the blender and blend until they become a smooth paste.

3. Add the cooked fish and blend until homogenous.

4. Put the eggs in the blender as well, and add 1 tbsp of olive oil

5. Heat a non-stick pan and using a spoon place the koftes.

6. Turn them 3 times (first on one side, then on the other one, and then one more time on the first side). It takes about 5-7 minutes for a kofte to be ready.

Nutritional value for 1 kofte:

Calories: 30

Carbs: 2

Fiber: 1

Fat: 2

Protein: 3