250 g white fish fillets, diced
1/2 sl white bread, diced
1 small red pepper, deseeded, roughly chopped
1 small red chili, deseeded, roughly chopped
1 clove of garlic, roughly chopped
1 dozen curry leaves
2 cm ginger, roughly chopped
zest of 1/2 lime
40 g desiccated coconut
few drops of fish sauce
1 tb flour or rice flour
olive oil, for frying
Put red pepper, chili, garlic, ginger, lime zest and curry leaves in a food processor, blend finely.
Add fish and bread, process again till finely chopped.
Transfer mixture into a bowl, stir in the desiccated coconut, season with fish sauce, salt and pepper.
Shape small (4-5 cm diameter) and thin rissoles. Chill for 15 minutes.
Heat olive oil on medium heat. Coat the rissoles in flour and fry on both sides till golden brown.
Serve hot or at room temperature.