Homemade lamb meat balls with capsicum, carrot, green shallot, coriander, rice vermicelli, cumin, turmeric and paprika.

Ingredients

• 500g minced lamb
• 240g Jap pumpkin, steamed and mashed
• 100g carrot, grated
• 50g capsicum, finely diced
• 10g green shallot (spring onion, scallion), green top only, finely diced
• 10g coriander, finely diced
• 1 egg, lightly beaten
• 50g (dry) rice vermicelli, boiled/cooked then drained
• 1 tsp cumin powder
• 1 tsp turmeric
• 1 tsp paprika (optional)
• 2 tbs corn flour
• 2 tbs sesame seeds
• 2 tbs sesame oil
• salt to taste
• cooking oil to pan fry the meat balls

Method

• Mix all ingredients (except the cooking oil) until forming a smooth paste  (I use a mixer, approximately 3 minutes).
• Roll the paste into balls with the palm of your hands.
• Add some cooking oil to a frying pan, bring to medium heat; pan fry the meat balls until cooked, approximately 10-15 minutes depending on the size of the meat balls.