AT A GLANCE
You will need to begin this recipe 1 day ahead.
|01||For coconut sambal, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.|
|02||Place cod in a saucepan, cover with water and simmer for 15 minutes or until tender. Drain and when cool, flake cod from bones and set aside.|
|03||Place cod in a bowl, sift over flours, add eggs and stir to combine. Add beans, green onion and chilli, season to taste and stir to combine.|
|04||Heat oil in a large deep saucepan, or deep-fryer to 180C, place tablespoonfuls of mixture into oil and cook in batches for 4-5 minutes or until golden. Drain on absorbent paper and serve immediately with coconut sambal.|
Note Chickpea flour is available from health food stores and Indian grocery stores, where it is called besan flour.