AIB Cooking Book - Klaus Meyer homepage

11. Drain on a piece of kitchen paper, then keep the finished latkes warm in the oven until all have
been prepared.
When the latkes are done, take the saucepan off the heat, stir in the cream, and heat through
without allowing to boil.
Discussion
To serve, divide the latkes between four shallow dishes, pour the sauce over them and garnish each
dish with a few coriander leaves. Although this is not essential, it is nicest when accompanied with
basmati, coconut or pilau rice, or, if you prefer, naan bread.
References
Jaffrey, M. 1981. Eastern Vegetarian Cooking. London: Arrow
Carrot Balls
(from China/Denmark)
By Klaus Meyer
Abstract
This vegetarian dish is quite popular among my vegetarian friends who find it an exciting new way of
using familiar ingredients.
Theory
This dish brings out the best of the carrot, combined with coriander according to taste. It needs a bit
of preparation and practice, but it is bound to delight your guests. Since it is of Chinese origins, I
serve it along with other Chinese dishes, but it would suit an Indian style dinner table just as well.
International Context
I learned this dish from a Chinese friend resident in Denmark, 2 and supposedly it originates from
Northern China. However, similar dishes seem to exist in other parts of the world. For example, if
you add some curry powder, the dish blends in with an Indian‐style dinner. In Denmark, where
carrots are a staple food, my friends liked it because it did something new with a familiar ingredient.
Methodology
Preparation
1. Grate the carrots very finely
2. Cut spring onions and ginger very small
3. Cut coriander very small
4. Mix the flour and corn flour in a bowl, and mix
with a little water into a dough‐like substance
using as little water as possible. Add carrots,
spring onions, ginger, pepper, coriander and salt,
and mix well to create the dough.
5. Let the dough rest for about 20 minutes
2 I thank Wei Zeng Thalbitzer for sharing the original recipe with me, which has evolved since.
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Ingredients (for 2 person main course)
250g carrots
70g flour
20g corn flour
½ bunch coriander (according to taste)
spring onions
1cm ginger
salt, pepper
oil for deep frying