Scrub potatoes clean and boil them for 1518 minutes or until tender. Drain well then mash with a potato masher.
Heat oil in a non-stick pan and fry onion and garlic for 23 minutes. Add carrot and fry for another 12 minutes. Dish out and leave to cool then add to the mashed potato.
Add spring onion, chopped olives, chilli and stir in the flour and seasoning. Combine well to mix. Shape the mixture into small balls.
Lightly dip the balls in beaten egg and roll the potato balls in breadcrumbs. Press the breadcrumbs on firmly so that the potato balls are evenly coated. Heat oil in a wok to just hot (do not allow the oil to be smoking hot otherwise it will burn the potato balls immediately).
Drop the balls in batches for 23 minutes or until golden. Drain from oil.