Last Updated on May 31, 2015 by Chef Mireille
Today I am presenting a Turkish themed brunch. With Turkey’s location at the edge of Europe and the beginning of the Middle East, it’s a delicious fusion cuisine drawing inspiration from the Mediterranean as well as Arabic culture.
With this week’s BM theme of Weekend Brunch, these fish balls are great to include as part of a Turkish themed brunch with the following previously posted recipes:
Menemen (Turkish Tomato-Egg Stew)
Bazlama (Turkish Yogurt Flatbread)
Yield: 20-22 koftesi
- 1 1/2 lbs. chopped fish fillets (use white fleshed fish like tilapia, catfish or cod)
- 3 chopped shallots
- 3 chopped scallions
- 1 chopped garlic clove
- 1/4 cup chopped parsley
- 1 1/2 cups bread crumbs
- 1 beaten egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- all purpose flour, for coating
- oil, for frying
Combine fish, shallots, scallions, garlic and parsley. Using a food processor, grind to a paste. Transfer to a bowl.
Add bread crumbs, egg, salt and pepper, Stir to combine. Form into balls and place in refrigerator for 30 minutes.
Heat enough oil for deep frying in a skillet.
Dust fish balls lightly with flour. Place in hot oil and fry until golden brown on all sides.
These are very flavorful with a soft interior and crispy exterior.
…linking to CookBlogShare
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