500 ml (2 cups) Finely grated carrots, finely grated
250 ml (1 cup) Cooked Spekko Saman White Rice
65 ml (1/4 cup) Finely chopped spring onions
3 Red chillies, finely chopped
5 ml (1 tsp) Jeera seeds (cumin)
1 Egg, whisked
5 ml (1 tsp) Coriander seeds
250 ml (1 cup) Greek yoghurt
65 ml (1/4 cup) Fresh mint
Salt and vinegar
Vegetable oil for frying
1. Mix together grated carrot, rice, spring onion, chilli, jeera seeds, egg and form into ping pong size balls.
2. Deep fry until golden on the outside.
3. Blend yoghurt with mint, season and stir in mustard seeds.
4. Serve carrot kebabs on a bed of micro herbs topped with mint raita.