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Indian fish kofta sandwich
Published: April 27, 2018 at 12:02 PM
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Serves 4
Easy
Total time: 1 hr and 15 mins
+ proving + chilling
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Upgrade your sarnie with our Indian fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down
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Make our recipe for fish kofta, then check our our fish kebabs, lamb kofta and beef kofta.
Ingredients
Nutrition
FLATBREADS
-
300g natural yogurt
-
350g self-raising flour
plus extra for rolling
-
1 tsp baking powder
-
for brushing and frying groundnut oil
-
25g salted butter
melted
-
2 tsp black poppy seeds
KOFTA
-
2 cloves garlic
crushed
-
finely grated to make 1 tbsp ginger
-
50g fresh breadcrumbs
-
a handful of leaves coriander
chopped
-
1 tsp ground cumin
-
1 tsp ground turmeric
-
1 tsp ground coriander
-
500g skinless cod loin
chopped into small pieces
MANGO AND COCONUT CHUTNEY
-
½ ripe mango
finely diced
-
50g chunk coconut
grated
-
½ small red onion
finely diced
-
½ green chilli
finely chopped
-
1 lime
juiced
-
a handful of leaves coriander
chopped
RAITA
-
200ml natural yogurt
-
a handful of leaves mint
-
1 clove garlic
crushed
Nutrition: per serving
- kcal718
- fat20.2g
- saturates10.9g
- carbs89.9g
- sugars17.2g
- fibre7.1g
- protein40.8g
- salt3.3g
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Method
-
step 1
To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder and 1 tsp of salt. Knead briefly to bring together as a dough. Leave in a covered bowl for 30 minutes.
-
step 2
Put all the kofta ingredients in a food processor, season well, and pulse until combined. Form into 20 small patties and chill for 20 minutes.
-
step 3
Mix together the chutney ingredients well, season, cover and leave at room temperature. Whizz the raita ingredients in a small processor then season.
-
step 4
To cook the flatbreads, divide the dough into 4 and roll out to rounds of 21-22cm on a lightly floured worksurface. Heat a heavy non-stick frying pan to medium-high. Lightly brush a flatbread with oil, put in the pan and cook for 2-3 minutes on each side or until it starts to puff and turns a dark golden colour. Brush with butter and sprinkle with poppy seeds. Keep warm wrapped in foil in a low oven while you cook the rest.
-
step 5
To cook the koftas, add a little oil to a non-stick frying pan and fry the patties for 3-4 minutes each side, in batches, until cooked through.
-
step 6
To assemble, divide the koftas between the flatbreads, spoon on some chutney and raita, and add a few extra herbs, if you like.
Try more of our epic sandwich recipes here...
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