Mini Goan prawn and coconut cakes

Method

1. Put the coconut in a small cup, cover with hot water and leave to soak while you get on with the cooking.
2. Pound the cloves, black peppercorns, cumin and cinnamon until fine.
3. Heat 1½ tbsp oil in a large non-stick frying pan. Add the onion and fry until lightly golden on the edges. Add the ginger, garlic and some salt and cook for 45–60 seconds or until the garlic is cooked through. Add the prawns, turmeric and pounded spices and cook for 2 minutes, or until the prawns are just cooked through.
4. Scrape into a blender (or I use a hand-held blender). Drain the coconut, squeeze out the excess water and add to the prawns. Pulse-blend until much of the mixture is a rough mash, but still with some small pieces of prawns inside. Taste and adjust the seasoning. Stir in 2 tbsp each of the beaten egg and breadcrumbs along with the coriander and chilli. Allow to cool, then form into 18 equal patties. Place the remaining egg in a bowl, and the remaining breadcrumbs in a bowl.
5. Heat half the remaining oil in a large non-stick frying pan. Taking one cake at a time, dip in the egg and then coat well in the crumbs. Add half the cakes to the pan and fry until golden on both sides. Place on some kitchen paper to blot off excess oil, then repeat to cook the remaining patties. Serve hot.