Fish & egg blitz - Place fish and egg white in a food processor. Blitz on high until smooth. (30 sec to 1 minute) A stick blender also works but it will take a bit longer.

Kofta mixture - Add onion, garlic, all the spices, salt, rice flour and parsley. Blitz on high until smooth (1 minute). Consistency should be like a paste. (Note

Feta - Remove the blade, then crumble the feta in. Aim for chunks. Mix delicately (so the feta doesn't disintegrate).

Form koftas - Use wet hands so the mixture doesn't stick. Portion the mixture into 10 - 12 (70g / 1/3 cup each), and shape into a 10cm / 4" cylinder. Thread onto skewers then slightly flatten to 1.75cm / 2/3" thick. (Note 3)

Cook - Heat olive oil over medium high heat in a large non-stick pan. Cook half the koftas for 2 minutes on each side until golden, or until the internal temperature reaches 50°C/122°F.

Rest - Remove onto a plate and cook the remaining koftas. (Internal temperature of cooked koftas will rise to 55°C/131°F).

Serve with Minted Yogurt and Jewelled rice pilaf for a stunning platter of food!

Blitz all ingredients in a tall jug just large enough to fit a stick blender. Keep refrigerated until required.