300g yam mud, half carrot, 3 mushrooms, 2 coriander, a little starch, onion, ginger, salt, chicken essence and pepper.

working methods

1, shredded carrots, chopped mushrooms and chopped parsley.

2. Mix the yam paste with chicken essence, salt, onion, ginger, pepper and other seasonings.

3. Add carrots, mushrooms and coriander into the yam mud and stir well.

4. Knead into balls by hand.

5, the oil is hot, take a small ball and dip it in starch, then lick it and fry it in the pot until golden brown.

skill

1, be sure to dip the meatballs in starch (shake off the excess starch to make it firm) before frying. I tried not to use starch, and all the vegetables on the meatballs fell out.

2. Eat while it is hot after frying. It's not crisp when it's cold, and the meatballs are soft.

I think this dish can also be served with minced meat or shrimp paste, but it is not a vegetarian dish, hehe.