Ingredients

6 tbsp cooked rice

4 tbsp desiccated coconut

4 tbsp peanuts, chopped

1 medium onion, peeled and finely chopped

1 green chilli, de-seeded and finely chopped

3 tsp fresh coriander, chopped

1 tsp ginger, peeled and grated

1 tsp Spice Kitchen cumin seeds, crushed

1 tsp Spice Kitchen ground coriander

salt to taste

Cooking Oil for deep-frying

Method

Put all the ingredients in a large bowl.  Season with salt. Mix together well and shape into golf size balls with your hands.

Once you’ve shaped all the mixture into balls, heat a couple of inches of cooking oil in a deep pan. Test the temperature by dropping in a tiny amount of mixture. If it sizzles and turns golden, the oil is hot enough. Deep fry the coconut balls in batches for 2-3 mins, turning gently to ensure they are evenly cooked. Remove with a slotted spoon and leave to drain for a few minutes on kitchen paper while you cook the rest. Serve with your favourite chutney as a starter or side dish.

Bio

Chef, Teacher & Mother, Romy Gill runs Romy’s Kitchen, a Bristol based restaurant turning institution. Romy’s Kitchen is a family-oriented restaurant that offers nutritious, well-styled and genuine Indian food. Her aim is to give her customers a true taste of India, without using synthetic food colourings in any of her dishes, and also steering away from the ‘traditional’ Indian dishes that are commonly found at Indian restaurants throughout the UK. She has amassed excellent views from our Bristol based friends and also the wider public so a visit if your in the South West is a must.