A köfte from Black Sea cuisine made with anchovies; a light recipe where cleaned anchovy fillets are kneaded with corn flour and parsley and baked. Sauceless and light, it's a choice fish lovers prefer at dinner.
Finely chop the cleaned anchovies with a knife and mix with corn flour, onion, parsley, egg, and salt.
Shape small flat köfte from the mixture and arrange them on a greased baking tray.
Brush the köfte with olive oil and bake in a preheated oven until lightly browned on top. Caution: if overcooked, the fish will dry out and toughen.
Important: When cleaning the anchovies, make sure no bones remain — check by hand as you go. Caution: Don't overbake in the oven, or the fish will dry out and toughen; take it out once the top is lightly browned. Space the meatballs out on the tray — if they touch, the undersides will steam instead of browning properly. Allergens: contains fish and egg.
Adding a pinch of fresh mint to the anchovy mixture adds a light freshness close to the Black Sea style and balances the fishy smell.
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