How to Make It
In a food processor, pulse the fish until chopped and chunky. Scrape into a bowl, add all of the remaining ingredients and mix well. Form into eight 6-inch-long cylinders and refrigerate on a parchment-lined baking sheet for at least 30 minutes.
In a small bowl, whisk together all of the ingredients except the canola oil, buns and slaw.
Light a grill. Brush the kofta with 2 tablespoons of canola oil. Grill over moderate heat until golden, about 8 minutes. Cover and grill over low heat, brushing with the glaze and turning occasionally, until cooked through, about 15 minutes more. Serve the kofta in the hot dog buns, topped with the kohlrabi slaw.
Use this recipe for kohlrabi slaw.