Crispy stuffing balls

Ingredients

• 100g/3½oz carrots
• 1 plantain - ripe - yellow skin
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp rapeseed oil
• 25g/1oz stem ginger, sliced and chopped, optional
• 50g/2oz breadcrumbs
• 100g/3½oz hazelnuts, chopped
• freshly grated zest of 1 orange
• 1 egg, beaten
• salt and pepper to season
• oil to shallow fry
• oil to brush

Method

1. Preheat oven to 200°C/fan 180°C/390°F/gas 6.
2. Slice the carrots, steam until just tender, then finely chop.
3. Whilst the carrots are steaming, cut off and discard the plantain ends. Slice in half crossways and then lengthways. Discard the skin, then steam for 5-8 minutes. Mash and leave to cool.
4. Heat a pan, add the oil and fry the onions and garlic until the onions are soft and translucent then put into a bowl to cool.
5. Add the remaining ingredients and plantain, season and mix together.
6. Using damp hands roll scoops of stuffing into truffle-size balls. Arrange them on a tray lined with parchment paper, brush with oil and bake for 20-25 minutes until golden.
7. Serve with roast meats.