Salad balls "a la mimosa"

Boil carrots and eggs

Cool and peel.

Next, drain the excess liquid from the canned pink salmon, put it in a bowl and mash with a fork.

Add shredded carrots to the pink salmon and mix well.

Add cheese and eggs, grated on a fine grater, mix.

Green onions are washed and finely chopped. Add to the lettuce.

Pour the soy sauce.

Add sour cream.

Thoroughly mix.

With your hands roll out of the resulting mass of balls slightly larger than a walnut.

Fry sesame seeds until golden in a dry pan

Roll the balls in sesame seeds

Place ready balls on a platter

The balls are deliciously soft and tender.

Bon appetit!