Ingredients
Check off ingredients as you go
For 20 keftas
- 500g (1 lb) ground whiting fillets (or sea bream, or a mix of Nile perch, tuna, salmon, cod…)
- 1 large onion, grated or blended and squeezed
- 1-2 eggs, depending on size
- 100g (1 cup) matzo meal or breadcrumbs (or 1/2 baguette, soaked and squeezed)
- 15 sprigs parsley or cilantro, chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt, pepper
For frying
- sunflower oil
For cooking the patties
- 4 cups water
- 1 tbsp neutral oil (sunflower)
- 2-3 garlic cloves, minced
- 2 tbsp tomato paste
- Salt, pepper
Chop the onion in a food processor, then place it in a strainer and squeeze to extract the water (this is an essential trick in my opinion for a less pronounced onion taste and a less watery texture in your patties). Then chop the fish, and in a large bowl combine all the ingredients (the consistency should be soft and pleasant; if it’s too dry, add the 2nd egg, otherwise one is enough) and let rest for at least 30 minutes in the refrigerator.
Form slightly flattened patties and place them in a skillet with oil to fry (no need for a deep bath, but they should be half-submerged). Once fried, drain on a strainer. You can enjoy them just like this, with a squeeze of lemon - it’s really delicious - or you can also cook them in a sauce as indicated below.
In a large pot, add the minced garlic and sauté briefly in the tablespoon of sunflower oil with the tomato paste. Pour in a small glass of water, then arrange the patties and add water to cover them. Season with salt and pepper. Cook over medium heat (gentle simmer) covered for 15 to 20 minutes.