Carrot balls

Carrot balls


Eating plenty of carrots makes you “see in the dark”, so the saying goes!
All the ingredients in this recipe should be staples in your kitchen
cupboard for use as and when, apart from carrots, coriander or basil
and salad leaves, which of course need to be bought fresh…
4 medium sized carrots, peeled and grated
1 tsp garlic purée or 1 fresh clove crushed
2 medium egg yolks, beaten and the egg white beat until stiff
1 small onion peeled and chopped finely
50g coriander (use ½tsp of dried one if fresh not available)
2tbsp self-raising flour
1tsp all-purpose savoury seasoning (found in most supermarkets)
Pinch chilli powder (optional)
Green seasoned salad of your choice for dressing
Chinese sweet chilli sauce for drizzling

Vegetable oil for frying
In a ceramic bowl, mix all ingredients with wooden spoon and then add the egg white.  Take a heaped tablespoonful,   and lower into the hot vegetable oil and deep fry until golden.

Serve on a bed of green salad and drizzle some Chinese sweet chilli sauce.
NB: do not leave the carrot mixture standing, as the juice emanating from the grated carrots will saturate the ingredients.


1 Comment: Add your comment »

  • Jeremy Gaskell says:

    Yummy, yummy, in my tummy! Had them Saturday night as a lovely starter.