Fish Koftes

These flavourful fish koftes are versatile little protein parcels you’ll want to have on hand all week. Serve them warm in a salad bowl with grains an...These flavourful fish koftes are versatile little protein parcels you’ll want to have on hand all week. Serve them warm in a salad bowl with grains and greens, tuck them into flatbreads with yoghurt and pickles, or simply snack on them cold straight from the fridge. Great for meal prep and naturally gluten-free if you use oats instead of breadcrumbs. Read more These flavourful fish koftes are versatile little protein parcels you’ll want to have on hand all week. Serve them warm in a salad bowl with grains and greens, tuck them into flatbreads with yoghurt and pickles, or simply snack on them cold straight from the fridge. Great for meal prep and naturally gluten-free if you use oats instead of breadcrumbs. These flavourful fish koftes are versatile little protein parcels you’ll want to have on hand all week. Serve them warm in a salad bowl with grains and greens, tuck them into flatbreads with yoghurt and pickles, or simply snack on them cold straight from the fridge. Great for meal prep and naturally gluten-free if you use oats instead of breadcrumbs.

Why is this healthy?
Plant
points
Herbs &
spices
Contains
Eggs, Fish, Gluten
Ingredients
Makes 10
white onion
roughly chopped
garlic cloves
finely grated
coriander
smoked paprika
salt
fine
zest
roughly chopped
Swaps: panko breadcrumbs
cod fillet
Swaps: haddock fillet, salmon fillets, hake
boneless, skinless, cut into chunks

Ingredients

Makes 10
white onion
roughly chopped
garlic cloves
finely grated
coriander
smoked paprika
salt
fine
zest
roughly chopped
Swaps: panko breadcrumbs
cod fillet
Swaps: haddock fillet, salmon fillets, hake
boneless, skinless, cut into chunks

Method

1

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

2

Place the all ingredients except for the fish into the bowl of a food processor and pulse until combined.

3

Then add the fish and pulse again until broken down with some chunks remaining. The mixture should hold together when you squeeze it.

4

With damp hands, take pieces of the mixture about the size of golf balls, using about 50g of mix, and shape into ovals.

5

Bake for 12-15 minutes, or until the flesh is opaque.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.

© 2026 The Doctor's Kitchen