Coconut and Chicken Patties

Mix chicken breast, yogurt, malasa powder, paprika, salt, curry powder and store in the fridge for at least an hour.

Mix grated coconut, eggs, and celery to the chicken and yogurt marinate.

Heat oil in a pan (I used 2 tbsp and from time to time added the oil when the pan became too dry). Use low heat.

When the oil is hot, scoop a portion of this mixture to the pan. Flip from time to time.

When the color turns golden brown, it is ready.