Prepare the juice and rind of the lime. Tear up the bread, crack the egg and tear or chop the coriander (cilantro).

Place the mince, bread, egg, coriander (cilantro) and lime in a blender and blend until well mixed.

 Fry the stir fry veg quickly in the olive oil, then add the coconut milk and turn down to a low simmer.

Pull out walnut sized balls of mixture, roll them a little to shape and pop them in the coconut milk. Baste them a little with the warm coconut milk.

Turn the meatballs after 10 minutes or so, and stir the veg to stop them sticking. Ensure the coconut milk is simmering, but not boiling hard. You don't want it to stick.

When they're cooked all the way through, after ab out 30 minutes, serve over rice.

Heat the oven to gas mark 6. 

Grease a baking tray/sheet and place wanut sized balls of mixture on it.

Cook, turning once, for 20 minutes or until cooked through.

While they're in the oven, boil the rice. Stir fry the vegetables in a skillet or wok and add the coconut milk. Simmer until the coconut milk is reduced and sticky.