Vegetable Manchurian

Recipe by Cook's Hideout

Recipe to make Low Fat Vegetable Manchurian using appe aka ableskiver pan. Perfect side dish to an Indo-Chinese meal.

Ingredients

• 1 cup cabbage (- finely chopped)
• 1 carrot (- medium, grated (about ½cup))
• (1.25l) fish stock (- finely chopped)
• (1.25l) fish stock (/ - , finely chopped)
• 2 ~ 3 tbsp All purpose flour
• 2 tbsp corn starch
• to taste Salt Pepper (&)
• 1 ginger (" - piece, finely grated)
• 2 ~ 3 cloves Garlic (- finely minced)
• 4 ~ 5 Scallions (- finely chopped (about 1 cup))
• 2 tsp soy sauce (Low sodium)
• 1 tsp Green Chili sauce (- (adjust as per taste))
• 2 tbsp Tomato Ketchup
• 1 cup Water Stock (/ - (adjust as per desired consistency))
• 2 tsp corn starch
• to taste Salt Pepper (&)

Method

1. To make Veggie Manchurian: In a bowl, combine cabbage, carrot, green beans and scallions. Add the all purpose flour, corn starch and salt & pepper. Mix well. The quantity of the flours is not much -- it is only to bind the veggies when you squeeze them into balls. The ratio of veggies to flour ratio is much higher -- but if you find that the manchurain balls are not holding shape while frying, then add more flour to bind them well -- add flour 1tbsp at a time.
2. Heat the paniyaram pan and add about 1~2tsp oil in each depression. Add about 1tbsp of veggie mixture formed into a ball and fry on medium flame, stirring occasionally, till all the sides are well browned and cooked through. Remove onto paper towel lined plate and repeat with the remaining veggie mixture.
3. To make the Gravy: Heat 2tbsp oil in a pan, add ginger and garlic and once they get fragrant, add the chopped scallions and cook for 3~4 minutes or until tender.
4. In the meantime whisk water/ stock with corn starch and set aside.
5. Once the scallions are cooked, stir in the soy sauce, chili sauce, tomato ketchup, salt and pepper. Cook for 1 minute.
6. Next add the corn starch mixture and cook till the gravy thickens, this will take about 2 minutes.
7. Garnish with chopped scallions and serve along with Fried Rice.

View the recipe instructions at Cook's Hideout