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Ingredients :
500 g minced
beef
1/2 cup
desiccated coconut
1 medium onion,
chopped finely
1 clove
garlic, crushed
1 teaspoon
cumin, ground
1/4 teaspoon cinnamon, ground
1/2 teaspoon finely grated lime rind
1 egg, beaten lightly
1 tablespoon chopped fresh dill
1 cup dry breadcrumbs
Pepper to taste
Salt to taste
Oil for deep-frying
Method :
Toast the desiccated coconut on a slow 150oC
oven for about 10 minutes or until the coconut is golden. Shake the oven
tray occasionally. Use a large bowl to add the toasted coconut, garlic,
onion, minced beef, cumin, cinnamon, dill and lime rind. Stir to combine
well. Season with pepper and salt to taste. Use a teaspoon to scoop and
shape the mixture into balls. Coat the meatballs in egg and toss in the
breadcrumbs. Heat a wok with oil and add in the coated meatballs in
batches to deep fry over moderate high heat until they become golden
brown and cook through. It should takes about 5 minutes. Drain on paper
towels and serve hot.
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