Wednesday, March 27, 2013



For the Vegetable Balls

3 cups finely chopped cabbage
1 1/4 cups finely chopped carrots
1/2 cup onions
2 tbsp cornflour
5 tbsp plain flour
4 cloves garlic minced
green chilli
salt and black pepper
oil for frying

For the Gravy

1/2 cup of the finely chopped vegetables from above
1 tbsp garlic
1 tbsp ginger
green chilli
2 cups vegetable broth (or water, but I used the broth)
soy sauce
salt if needed


For the Vegetable Balls

Chop all the vegetables in a food processor
Then combine the cabbage, carrots, onion, garlic, cornflour, plain flour, green chili  salt and pepper together.

Tip: To ensure you get firmer balls after frying, add more flour to the mixture than stated in the ingredients, I felt like I should have added more as my mixture was quite soft. Also I didn't drain the vegetables of excess water after being chopped so I suggest you do that before adding the flour and other ingredients.

The shape spoonfuls of the mixture into balls and fry until golden brown.

Drain on absorbent paper and put aside.

For the gravy

Heat the oil in a deep pan. and add the garlic and ginger. Immediately add the 1/2 cup of chopped vegetable and let it saute until cooked. Add the green chili and stock and soy sauce. To make the gravy thicker, pour a bit of the stock in a separate bowl and add a tbsp of cornstarch, whisk and add that mixture to the gravy. You will see it thicken, if you need more gravy, then repeat process by adding more vegetable stock to the pan and then thickening with the cornstarch.
Let it simmer and taste for salt and spiciness, if it tastes a bit sour then add a spoon or two of sugar.

Once the gravy is done, add the balls and mix carefully. Serve hot and garnish with spring onions.

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