Ingredients
Check off ingredients as you go
- Makes 20 keftas
- 500 g (1.1 lb) whiting fillets, minced (or sea bream, or a mix of fish such as Nile perch, tuna, salmon, cod…)
- 1 large onion, grated or blended and squeezed dry
- 1/2 zucchini (courgette) (optional)
- 1 small stalk celery (optional)
- 1-2 large eggs, depending on size
- 100 g (1 cup) matzo meal or breadcrumbs (or 1/2 baguette, soaked in water and squeezed dry)
- 15 sprigs parsley or cilantro (coriander), finely chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt, pepper
For frying
- sunflower oil
For cooking the patties in sauce
- 4 glasses (800 ml / 3⅓ cups) water
- 1 Tbsp neutral oil (sunflower)
- 2-3 cloves garlic, minced
- 2 Tbsp tomato paste
- Salt, pepper
Chop the onion in a food processor, then put it in a sieve and press to squeeze out the water (a little trick I consider essential: it gives a milder onion flavor and keeps your patties from being watery). Next, chop the fish, celery and zucchini, then put all the ingredients in a large bowl (the mixture should be soft and pleasant to handle; if it is too dry, add the second egg, otherwise one is enough). Shape into slightly flattened patties, arrange them on a tray lined with parchment paper and let them rest in the fridge for at least 30 minutes.
Fry the patties in a skillet with oil (no need for a deep-fryer, but there should be enough oil for them to be half submerged). When they are nicely golden, transfer them to a colander and sprinkle with salt. You can enjoy them just like this, with a squeeze of lemon, which is very, very good, or cook them in a sauce as described below.
In a Dutch oven or large pot, sauté the minced garlic for a few moments with a spoonful of sunflower oil and the tomato paste. Pour in a small glass of water, then add the patties and top up with enough water to just cover them. Season with salt and pepper. Cover and cook over medium heat (at a gentle simmer) for 15 to 20 minutes.