Cheesy sausage pops

Method

• 1
  Use a fork to whisk the egg in a shallow bowl. Place the breadcrumbs and 40g (1/4 cup) of the flour on 2 separate plates.
• 2
  Place mince, mozzarella, carrot, onion, tomato sauce and remaining flour in a bowl. Use clean hands to mix until well combined. Divide into 8 portions. On a clean work surface, roll each portion into an 8cm-long sausage.
• 3
  Roll the sausages, 1 at a time, in the flour to coat and shake off excess. Dip into the egg, then in the breadcrumbs, pressing firmly to coat. Place on a large plate. Insert a wooden iceblock stick into each sausage. Cover. Place in the fridge for 30 minutes to chill.
• 4
  Preheat oven to 200C. Heat the oil in a large frying pan over medium heat. Cook half the pops, turning, for 2-3 minutes or until golden. Transfer to a tray lined with baking paper. Repeat with the remaining pops. Bake pops for 10 minutes or until cooked through. Transfer to a plate lined with paper towel. Serve with extra tomato sauce.