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Kofta Samak (spiced fish balls): recipe illustration
Fish & seafood

Kofta Samak (spiced fish balls)

Balls of minced fish mixed with onion, parsley and cumin, then fried or poached in a light sauce. Served as a starter or main course with rice, often by the sea.

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Ingredients

Ingredients

Assaisonnement

Spices & seasoning

Optional extras

On the side

Nutrition facts

269 kcal per serving

Protein
25.5 g
Carbohydrates
5.1 g
of which sugars
1.7 g
Fat
16 g
of which saturated fat
2.1 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely chop the onion and parsley. Pulse the fish briefly to a coarse paste, without turning it into a purée.
  2. In a bowl, mix the fish with the onion, parsley, beaten egg, breadcrumbs, spices and salt. Knead for 2 minutes.
  3. Chill the mixture for 10 minutes, then shape into walnut-sized balls with slightly damp hands.
  4. Heat the oil in a frying pan over medium heat and fry the balls for 3 to 4 minutes per side, until well coloured and cooked through.
  5. Drain on kitchen paper and serve hot with lemon wedges.

Variations and tips

Poached version. For a lighter version, simmer the balls in a gently bubbling fish stock for 8 to 10 minutes instead of frying them.

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Original Ecomely recipe.