Cook the carrot in boiling salted water for 15 minutes until just tender. Drain and mash well. Place the ginger in a garlic crusher and squeeze the juice into the mashed carrot. Add the spring onions, sesame oil and egg and season to taste.
Shape the carrot mixture into small, walnut-sized balls. Roll the balls in the combined flour and sesame seeds, shaking off the excess.
Heat 3-4 cm oil in a pan; add the carrot balls and cook in batches for 2-3 minutes or until golden.