Deep Fried Carrot balls

Ingredients:

• 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

Method:

1. Cook the carrot in boiling salted water for 15 minutes until just tender.
2. Drain and mash well. Place the ginger in a garlic crushed and squeeze the juice into the mashed carrot.
3. Add the spring onions, sesame oil and egg and season to taste. Shape the carrot mixture into small, walnut-sized balls.
4. Roll the balls in the combined flour and sesame seeds, shaking off the excess.
5. 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.
6. Drain on paper towels and serve immediately.