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“This comes from a cookbooklet called "Yum Cha and Asian Treats". They are easy to make, and they taste wonderful. Would be excellent served with a side of sweet and sour sauce.”
READY IN:
40mins
YIELD:
20 Balls
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the carrot in boiling salted water for 15 minutes until just tender. Drain and mash well. Place the ginger in a garlic crusher and squeeze the juice into the mashed carrot. Add the spring onions, sesame oil and egg and season to taste.
  2. Shape the carrot mixture into small, walnut-sized balls. Roll the balls in the combined flour and sesame seeds, shaking off the excess.
  3. Heat 3-4 cm oil in a pan; add the carrot balls and cook in batches for 2-3 minutes or until golden.

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