Ingredients:
350g fresh chicken breast/meat free chicken*, diced 1 large carrot, grated 2 garlic cloves, finely chopped 100g fresh coconut, grated 1 medium sized egg 2 tsps curry powder ½ tsp sea salt flakes handful parsley or coriander 10g organic coconut oil wedges of lemon to serve plain yoghurt to serve
MAKES 20 MEATBALLS
Suggestion: These are an ideal portable snack or as a meal served with a healthy accompaniment e.g. a salad and sweet potato.

Method:
Put everything except for the coconut oil into a food processor and blend into a smooth paste. Using your hands, form the mixture into 20 meatballs.
In a large pan, melt the coconut oil over a high heat. When the oil is hot, put the meatballs in the pan and cook for 2 minutes. Reduce the heat to medium. Roll each meatball over and cook for a further 5 minutes.
Serve with lemon wedges and a plain yoghurt dip.
Store any leftovers in an airtight container and refrigerate for up to 3 days.