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350g carrot, peeled and sliced
2 cm piece fresh ginger, peeled and grated
2 spring onions, finely chopped
2 tsp sesame oil
1 egg, beaten
salt and pepper, to taste
3/4 cup plain flour
1/3 cup sesame seeds
oil, for deep frying |
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Method :
Cook the
carrot in boiling salted water for 15 minutes until just tender. Drain
and mash well. Place the ginger in a garlic crushed and squeeze the
juice into the mashed carrot. Add the spring onions, sesame oil and egg
and season to taste. Shape the carrot mixture into small, walnut-sized
balls. Roll the balls in the combined flour and sesame seeds, shaking
off the excess. Heat 3-4 cm oil in a pan; add the carrot balls and coo
in batches for 2-3 minutes or until golden. Remove the balls from the
pan, drain on paper towels, then return to the oil and cook for another
30 seconds. Drain on paper towels and serve immediately.
Makes about 20
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