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