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Coconut fish cakes

Ingredients

   100g basmati rice
    30g dessicated coconut
   150g cooked tuna (tinned is fine)
      1 lime - all the zest and half the juice
      4 spring onions
    5cm ginger
      2 red chilli, deseede
  1 tsp turmeric
handful coriander
      1 egg, beaten
      1 tsp flour

Method

1. Soak rice in water for 24 hours

2. Grind rice in a blender to a rough texture

3. Blend the onions, ginger, chilli and coriander until finely chopped

4. Mix all ingredients together

5. Shape into six patties and deep fry for 4-5 minutes

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