Fish Balls with Sunflower Seeds and Currants

Name: Fish Balls with Sunflower Seeds and Currants (Balık köftesi)
Yield: Serves 4
Cuisine: Turkish
Ingredients: sunflower oil for frying; a little plain flour for coating the köfte; a little plain flour for coating the köfte; salt and freshly ground black pepper; salt and freshly ground black pepper; small bunch of parsley and dill, finely chopped; 1 egg; 1 teaspoon ground cinnamon; small bunch of parsley and dill, finely chopped; 1 tablespoon sunflower seeds; 2-3 cloves garlic, crushed with salt; 2 teaspoons tomato purée (optional); 1 tablespoon currants, soaked in water; 2 slices stale bread, rubbed into crumbs, or soaked in water and squeezed dry; 2 slices stale bread, rubbed into crumbs, or soaked in water and squeezed dry; 2-3 cloves garlic, crushed with salt; 4-5 spring onions, finely chopped; 1 lb/450 g fresh fish fillets

Balık köftesi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Fish köfte are particularly popular in Istanbul and Izmir. They can be prepared with fresh or cooked fish flavoured with a variety of herbs and spices. They even work well with canned tuna.

Ingredients

1 lb/450 g fresh fish fillets
2 slices stale bread, rubbed into

Asia
Turkey
Izmir
Fish course
Pescatarian
Mediterranean
Istanbul
Spicy

Method

In a bowl, break up the fish with a fork. Add all the other ingredients and knead well with your hand. Form the mixture into small balls, flatten them, and coat them in the flour.
Heat the oil in a shallow pan and brown the köfte on both sides. Then reduce the heat and continue to cook for 10-15 minutes, occasionally turning them until they are golden-brown