Fish keftedes in mustard and dill from Taverna: Recipes from a Cypriot Kitchen (page 126) by Georgina Hayden

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Notes about this recipe

  • TrishaCP on December 11, 2023

    These are amazingly good. I used lingcod and the fish balls were quite wet- possibly from using gluten-free crumbs. I had to fry the balls in three different batches, but it did not take too much time and they firmed up nicely once cooked. The sauce is delightful and not overly mustard forward- it just adds a nice zing.

  • Babycarrot on April 13, 2023

    Loved these! Dill and mustard lovers - these "fish" balls are for you. Super easy prep - everything went in the food processor. Some clean up required between the food processor, pan, etc. but nothing terrible. Can easily sub whatever fish is available. I used Cod. Services these with pita, would be lovely with a green veg to cut through the richness of the sauce from the crème fraîche.

  • tui on October 17, 2022

    I used 500 grams of fish (not 600 grams) as I was making a meal for three. But the recipe still made 20 good sized "fish balls" which would feed four very generously and five quite adequately. Everything was delicious and I will be serving this again, especially as the balls could be prepared ahead of time and the actual cooking doesn't take long. And it looked just like the photo!

  • Astrid5555 on December 25, 2019

    While the adults really enjoyed these keftedes, the children found the sauce too mustardy. Still very good!

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