Baked Sesame Seed Potato Balls with Carrot Salad

A great zucchini recipe for every taste:

1. for the potato balls, make the potatoes with skin in enough boiling hot salted water for half an hour. Then pour off the cooking water, peel and steam. Then press them through a potato ricer into a bowl. Allow to cool slightly.

In the meantime, remove the skin from the carrots and celery. Clean zucchini and spring onions. Cut pepper in half lengthwise and remove seeds. Cut garlic into very small cubes with the cleaned vegetables.

Heat oil in a frying pan and cook vegetables at low temperature for 3-4 minutes, stirring. Season with cumin, caraway, turmeric, cardamom, salt, nutmeg and pepper. Add to the potato mixture with the coriander greens. Add egg yolks and 2 tbsp cornstarch and mix well. Season with salt and pepper.

Using a small ice cream scoop, cut 20 on-the-spot balls from the potato mixture. Dust your hands with a tiny bit of cornstarch and roll the balls until smooth. Roll the balls in the remaining maizena (cornstarch), then dip in the beaten eggs, drain a little and roll in the sesame seeds, pressing lightly to smooth them out.

Heat the oil to 170 °C and fry the balls in batches for 4-5 minutes until golden brown. Drain on kitchen roll and bring to the table hot.

5. for the carrot salad, remove the skin from the carrots and cut diagonally into 2-3 mm thick slices.

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