We give in to the madness of Sabrina Ghayour's veggie balls

Boulettes Carottes Veggie

©Kris Kirkham

“We rarely find recipes for fried carrots” , explains Sabrina Ghayour , the ultra famous young Britto-Iranian chef (92K on Insta, anyway) behind the bestselling book of fabulous vegetarian recipes Bazaar published by Hachette Cuisine . “ So I paired them with halloumi to create these crispy dumplings, ideal as an aperitif or in a buffet. This is probably the best thing that could have happened to the humble carrot, it seems to me. ”

Recipe for 16 to 18 meatballs

Pour about 5 cm of vegetable oil in a large saucepan. Heat it over high heat so that it is at the ideal temperature for frying (if you throw a little of the carrot mixture in it, it should fry immediately). Line a plate with two layers of absorbent paper.

Put the grated carrot and halloumi in a bowl, add the rest of the ingredients, then season with black pepper and a little salt. Work the mixture by hand to obtain a homogeneous consistency.

When the oil is at the right temperature, take 1 teaspoon. of the carrot mixture and form a ball the size of a spoon. Repeat the operation with the rest of the preparation.

Gently dip the meatballs in the hot oil and fry them for 2-3 min, until golden, in several turns. Take them out with a skimmer and transfer them to the paper towel-lined plate.

Serve hot with the salad leaves.

Recipe extracted from the book Bazaar by Sabrina Ghayour , Photographs by Kris Kirkham, published by Hachette Cuisine.

Also discover the Vietnamese light salad for the winter and a seasonal hash with pumpkin .

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