Corn and sesame seed boulettes recipe

  • Serves 4
  • 50 mins to prepare and 35 mins to cook
  • 858 calories / serving
  • Freezable
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corn and sesame seed boulettes h

Beat 1 egg in a bowl and add the oil and water, stir well until combined.

Combine self-raising flour, cornflour and sugar in a bowl. 

Make a well in the dry ingredients and pour in the egg mixture and stir to form a dough. Cover with a towel and leave to rest for 30 minutes. 

Heat the deep fryer or oil in a deep pan. Turn down to a moderate heat. Form the dough into 2cm size small balls. Lightly whip the 2nd egg and dip each ball into egg and then roll in the sesame seeds to coat. Deep fry them until just start to crack open and become golden brown. 

Drain them on kitchen towel, allow to cool and store in an air-tight container until needed.

 

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  • Ingredients

  • 120g self-raising flour
  • 340g corn flour
  • 150g caster sugar
  • 2 eggs
  • 1tbsp sesame oil
  • 1tbsp sunflower oil
  • 80g (3oz) water
  • 60g sesame seeds
  • light oil for deep frying
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  • Energy 3620kj 858kcal 43%
  • Fat 29.3g 42%
  • Saturates 4.3g 22%
  • Sugars 39.5g 44%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 149g Protein 9.2g Fibre 2.8g

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