Method:

1. Roll the leftover seafood mash in 16 equal balls.

2. Roll through flour, beaten eggs and panko

3. Mix yoghurt, curry, chili garlic and season with pepper and salt

4. Bake balls in 170°C deep fryer until golden brown

5. Cut the iceberg salad and divide over 8 plates

6. Cut the lemon in 8 and divide over the plates

7. Serve with dip sauce