Ingredients

Method

• 1 small onion, quartered
• 4 cloves garlic
• 10 g dill
• 10 g parsley
• 1 green chilli
• 1 kg dorado, skinned, deboned and finely chopped
• 1 thick slice bread, soaked in ¼ cup milk
• 1 lemon, zested and juiced
• 1 T Woolworths seafood rub
• 1 t ground cumin
• 1 t ground coriander
• 4 T extra virgin olive oil
• 4 Woolworths ultimate hotdog rolls
• 1 red onion
• 150 g cherry tomatoes, thinly sliced
• 1 small cucumber, thinly sliced
• 150 g tzatziki

Method

Ingredients

1. Place the onion, garlic, herbs and chilli in a food processor and blitz for a few seconds until finely chopped.

2. Add the fish, bread (squeeze out the excess milk), lemon juice and zest and spices. Blitz for 30 seconds, stopping halfway to scrape the mixture off the sides.

3. Mould 100 g of the kofta mixture into a sausage shape, then repeat with the remaining mixture. Place on a baking sheet, cover and chill until ready to grill.

4. Heat a cast-iron pan on the fire. Brush the koftas with the olive oil and cook in the hot pan until charred and cooked through, about 3–4 minutes on each side.

5. Slice open the hotdog rolls, brush with olive oil and place cut-side down on the hot grill. Toast until golden.

6. To assemble, place the hot koftas in the rolls and garnish with the red onion, tomato, cucumber and tzatziki.

Find more fish recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana and Abigail Donnelly
Recipes: Khanya Mzongwana
Food Assistant: Marcella Rijke