A quick and easy mid-week meal, this fish kofta yiros feels like takeaway - but so much better.

Recipes and styling Natalie Homan | Photographs Brendan Homan

Fish kofta yiros
serves 4

olive oil for frying
4 store bought flat bread
1 cos lettuce, chopped
1 continental cucumber, thinly sliced
⅓ cup Greek yoghurt
lemon wedges to serve

for kofta
400g white fleshed fish, diced
½ onion, roughly chopped
2 garlic cloves, roughly chopped
2 tsp baharat
1 tbsp chopped dill + leaves to garnish
1 egg white
½ tsp sea salt

for quick red cabbage pickle
1 cup shredded red cabbage
¼ cup white vinegar
¼ cup white sugar
1 tbsp salt
1 cup water

For the quick pickle, place vinegar, sugar, salt and water into a small saucepan. Bring to the boil and simmer to dissolve sugar. Place cabbage into a small bowl, pour over the hot brine and place in the refrigerator to cool. Place ingredients for the kofta in a food processor and pulse to a rough paste. Form into kofta using 2 tbsp of the mix. Shallow fry in olive oil until golden and cooked through. Spread yoghurt over the flatbread, top with lettuce, cucumber and strained cabbage pickle. Place 3 or 4 kofta on top of the salad and garnish with dill leaves and a squeeze of lemon before serving.

 

This article first appeared in the April 2024 issue of SALIFE magazine.