Start by placing the white fish fillets and egg white into a food processor. Blitz on high speed for 1-2 minutes until smooth.

Add grated red onion, minced garlic, cumin powder, coriander powder, cinnamon powder, cardamom powder, cooking salt, rice flour, and chopped parsley to the fish mixture. Blitz until well combined.

Gently fold in the crumbled Danish feta using a spatula. Ensure not to overmix; the feta should be slightly visible.

With wet hands, form the mixture into 10-12 cylindrical shapes, each about the size of a golf ball, and thread onto skewers.

Heat extra virgin olive oil in a non-stick pan over medium heat. Cook the skewers for 2 minutes on each side until golden brown and internal temperature reaches 50°C (122°F).

Transfer cooked koftas to a serving platter and serve with minted yogurt sauce. Enjoy with Jewelled rice pilaf or warm flatbreads.