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Veggie Manchurian

What you need: 

1 cup grated cabbage
1/2 cup grated cauliflower
1 finely grated carrot
1 Tablespoon grated onion
1 Tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon chili powder
5 Tablespoons flour
2-3 Tablespoons olive oil
1 Tablespoon ginger, garlic, chili powder, coriander each
1 cup water or veggie broth
2 Tablespoons soy sauce
1/4 teaspoon salt, sugar, pepper each
3 Tablespoons corn flour, water to mix with

What you do: 

For Veggie Balls
1. Mix first 8 ingredients
2. Form into soft dough
3. Divide into small balls
4. Fry in olive oil, or coat with oil and bake at 375 F until brown.
For Sauce
1. Add garlic and ginger to hot oil and brown.
2. Add chili and coriander and cook for 1 min.
3. Add water/veggie broth, soy sauce and seasonings. Cook for 5 min.
4. Mix corn flour with enough water to make paste.
5. Add paste to sauce.
6. Add veggie balls and serve hot.
For softer veggie manchurian:
6. Add veggie balls to sauce and simmer for 10 min.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

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This was fantastic! On hind sight I should have either fried it in oil or left in oven for longer, I didnt have any ginger which was a shame but used the other stuff in same quantity as suggested, ( ok maybe 3/4 Tbs of chilli rather than 1 Tbs) the sauce was about the most fantastic thing to go over rice! I might use a little less corn flour next time too. A big thumbs up!

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i had some problems with these but they were good. i just made the balls and put them in a store-bought sauce because i was lazy.  I  put carrot pieces, cabbage, and onion in food processor (no cauliflower) and it was really easy to make.  they held up ok/decently while i fried them with a couple tbsp oil, but then fell apart in the sauce. i did not like the sauce i bought at all (so I ruined them) but i tried one before i put it in the sauce and it was really good-- i think next time i make this i will add more spices to the veggie balls and so then i can have them on their own as a side dish (maybe with some sort of dipping sauce?) along with another curry. 

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wonderful outlooks yammy

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I like to double the ball ingredients and keep the sauce the same... The first time I made these I had a lot of extra sauce, this time it was the perfect amount!

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these were pretty tasty... i followed many suggestions such as a teaspoon instead of tablespoon (approx-didn't measure) of the chili powder, coriander, and ginger... i also used muffin tins to bake my veggie balls which worked well... good with rice... i wish i made some veggies too but i was lazy... will make again  ;)b

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This was really good but it is a serious pain staking task to make the veggie balls. If this wasn't yummy after all the work it took I would have cried.  Thanks for the recipe.

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I used a different recipe for the sauce, but my mom and sister liked these better than the ones we get at a restaurant. I gave it 4 stars because I like a firmer texture thats chewier. But these were pretty good for home made!

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The balls part of this is really good.  I used part cornmeal and part flour and only grated the carrot, all the other veggies were chopped as small as I could go.  The sauce was all right.  "Musky" was used to describe it. I think sweet and sour sauce would be great with these instead, or doctor the sauce up - more sweet and add some vinegar, maybe even lose the coriander or cut back on it.  Still, the "balls" make this recipe.  I like veggie balls ;)b Solid 4 stars. 

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One more note, as for the "corn flour" I just assumed they meant corn starch....that's what I used and it thickened nicely.

heh heh, i think you're right. i was reading one of my indian cookbooks and they said corn flour = corn starch.  ;)b

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