In Senegal, people make little fish cakes are known as boulettes de Poisson.

A cocktail sauce infused with chilli powder accompanies the fish balls.

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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.