Fish koftas with beetroot relish from Ottolenghi by Yotam Ottolenghi

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Notes about this recipe

  • Recipe Notes

    The recipe has been removed from the Ottolenghi site so a link to SBS Australia has replaced it.

  • Tanfield on April 01, 2016

    Delicious. I used Monk fish, a firm fleshed fish. It is worth weighing your first kofta so you eye the size so that the cooking time is perfect. Served with Ottolenghi's baby spinach salad with dates & almonds from "Jerusalem". Beetroot was really good.

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