Recipe for Carrot Cromesquis (Thermomix)

Put the water and a pinch of salt in the bowl. Insert the cooking basket and add the carrots, then steam for 15 minutes/maximum temperature/speed 1.5. Remove the cooking basket and empty the bowl.

Place the cooked carrots, a pinch of salt, cumin, and butter in the bowl, blend for 30 seconds/speed 5, then cook for 8 minutes/120°C/speed 1.5 (8 minutes/Varoma/speed 1.5). The puree should be well-dried. Transfer the puree to a container and let it cool.

Put the liquid cream, ginger, and lemon juice in a container, then mix. Set aside in the refrigerator.

Put the flour, beaten egg, and bread crumbs into separate containers. Once the mashed potatoes have cooled, form balls with your hands and make a hole in the middle with a finger. Fill it with the cream-ginger mixture, then cover it with more mashed potatoes. Next, coat the balls in flour, beaten egg, and then bread crumbs. Repeat the process for the remaining mashed potatoes.

To finish, heat a frying pan with peanut oil and fry the meatballs for 5 minutes. Drain them, sprinkle with sea salt, and serve immediately.