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Ingredients
(Serves 4-6)
500g minced pork
1 brown onion, sliced
1 sweet potato, grated
1 cup rice flour
2 tbsp curry powder
1 egg
Canola oil for deep frying
Cucumber & Ginger Dipping Sauce
(Combine all ingredients)
150ml sour cream
½ cucumber (skin on), half grated finely and half coarsely
1 tbsp finely grated ginger
½ green chilli, finely chopped
Method
Make dip first, and refrigerate for about an hour to allow flavours to develop.
Massage together, all of the bajee ingredients.
Form into rustic balls and deep fry for 3-8 minutes until golden brown. Remove and place onto absorbent paper.
Serve bajee with dipping sauce.
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