In Senegal, people make little fish cakes are known as boulettes de Poisson.
A cocktail sauce infused with chilli powder accompanies the fish balls.
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 (1-ounce) slice white bread
1 pound Tilapia or other fish fillets, chopped
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
1/2 cup prepared cocktail sauce
Step 1-Combine water, 1/4 teaspoon chilli powder, salt, pepper, and eggs in a small bowl, stirring well with a whisk.
Step 2-Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Add 2 tablespoons egg mixture, fish, parsley, and garlic; process until a thick dough forms. Shape dough into 16 (1-inch) balls.
Step 3-Heat oil in a large nonstick skillet over medium-high heat. Dredge fish balls in flour and dip in remaining egg mixture. Add fish balls to pan; sauté 10 minutes or until browned on all sides, turning frequently.
Step 4-Combine 1/2 teaspoon chili powder and cocktail sauce. Serve with fish balls.