Green Peas & Carrot Crispy Balls/Boulettes de Petit Pois et Carottes

Wonder its a French recipe or not,but i learned this dish during my first ever cooking class i went few days back here in Paris. Actually this cooking class was seriously very interesting as i learned to cook and make no cook dishes out of the canned/tinned foods. Instead of opening and heating the canned vegetables, the chef of this cooking class dished out a couple of interesting dishes. I was speechless when she prepared a sandwich with tinned palm's heart,a carrot tart , a cake with tinned french beans etc, one among those recipes i learned from this cooking class is this crispy green peas and carrot balls actually known in French as Boulettes de Petit pois et Carottes.

Today, am running my third week of blogging marathon with an interesting theme called Pick an ingredient and i picked Green peas from the list given by Srivalli. Green peas are versatile vegetables, even sweets like kheer or burfis are prepared with this vegetables. Coming to today's recipe, this crispy looking balls are prepared simply with canned green peas & carrots, yes we get them both together or else separately here, usually i serve them grilled meats and french fries just by cooking them in olive oil. But making this crispy balls out of those tinned vegetables was seriously something different, so i opted for the small organic tin of both green peas and carrots, this balls turned out simply prefect, an excellent finger food which can be enjoyed thoroughly as a starter, as a side dish with your bowl of rice or simply for snacks with your favourite sauce.Sending this crispy balls to my event CWS-Green Pea hosted by Preetha. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#41. 

1small tin Green peas & carrots
2tbsp Bread crumbs
1tbsp Corn flour or all purpose flour
Salt
1/2cup Bread crumbs (for coating)
Oil for deepfrying

To grind as coarse paste:
1no Onion
2nos Garlic cloves
1/2cup Parsley leaves
Pepper powder
1tbsp Olive oil

Grind the ingredients given as coarse paste.

Open the tin and strain the vegetables, press them gently with a paper towel to remove the water.

Take the vegetables, grounded paste, bread crumbs,corn flour, salt in a bowl.

Mash gently the vegetables with the finger, mix everything well.

Make small balls out of this mixture, coat it well with bread crumbs.

Arrange in fridge for atleast an hour before frying.

Heat the oil for deepfrying, drop the balls one by one.

Fry in small batches until they turns golden brown.

Remove from oil, drain the excess of oil with paper towel.

Enjoy with your favourite sauce.