Golden Vegetable Balls
By Chef Martin Yan


12 ounces Cold Mashed Potatoes (cooked) 
1 cup Jicama finely chopped 
3 1/2 tablespoons Organic Carrots grated 
3 Dried Mushrooms rehydrated and chopped 
2 slices Ginger Root finely chopped 
1 clove Organic Garlic finely chopped 
2 tablespoons Flour 
3/4 teaspoon Salt 
1 teaspoon Sugar 
1/2 teaspoon Sesame Oil 
pinch White Pepper 
1 1/2 Egg Yolks lightly beaten 
1/4 cup Cornstarch for coating 
4 cups Oil 


Combine the first 12 ingredients in a large bowl. 

Shape into 24 one-inch diameter balls, coating each ball with a little cornstarch. 

Heat oil in a wok over high heat. Deep fry the balls until golden brown, 8 - 10 at a time. Drain and set aside. 

Place lettuce leaves on a serving platter or individual plates, place vegetable balls on top, and serve with All-Purpose 

Dipping Sauce or your favorite dipping sauce. 


* used 6 T oil absorbed