Veg manchurian with fried rice

Ingredients for 4 portions

• 250 gWhite cabbage, very finely shredded
• 1Carrot, grated
• 4Spring onions, whites and greens chopped separately
• 8 clovesGarlic, finely chopped
• 1 tbspGinger, finely chopped
• 4 tbspMaida
• 4 tbspCornflour
• 3 mlBlack pepper
• to tasteSalt
• 5 tbspRefined oil, for deep-frying
• 2 tbspRefined oil, for the gravy
• 2Green chillies, finely chopped
• 1Onion, in squares
• 1Capsicum, in squares
• 2 tbspSoy sauce
• 1 tbspChili sauce
• 1 tbspVinegar
• 1 tbspKetchup
• ≈ 400 mlWater

On the side

• 300 gRice, basmati
• 2 tbspRefined oil, for the rice
• 3 clovesGarlic, finely chopped, for the rice
• 1Carrot, finely chopped
• 100 gGreen beans, finely chopped
• 2Spring onions, chopped, for the rice
• 1 tbspSoy sauce, for the rice
• 1 tspVinegar, for the rice
• 3 mlBlack pepper, for the rice

Method

1. Wash the rice and boil it in plenty of salted water until just cooked but still firm, about 10 minutes.
2. Meanwhile, prepare the vegetables: shred the cabbage very finely, grate the carrot, chop the garlic, ginger, green chillies and spring onions, cut the onion and capsicum into squares, and finely chop the carrot and beans for the rice.
3. Drain the rice and spread it out on a large plate to cool and dry.
4. Squeeze the cabbage and carrot lightly and mix with half the spring onion greens, a quarter of the garlic, half the ginger, the maida, most of the cornflour, the pepper and salt. Shape into about 20 small balls.
5. Heat oil for deep-frying in a kadai on medium heat. Fry the balls in batches for 4–5 minutes, turning, until deep golden and crisp. Drain on kitchen paper.
6. Heat the gravy oil in a wok on high heat. Fry the rest of the garlic and ginger, the green chillies and spring onion whites for 30 seconds, then the onion and capsicum for 2 minutes. Add the soy sauce, chilli sauce, vinegar, ketchup and water and bring to the boil. Stir in the rest of the cornflour mixed with a little water and cook until glossy.
7. Heat the rice oil in another wok or kadai on the highest heat. Fry the garlic for the rice for a few seconds, then the carrot and beans for 2 minutes. Add the cooled rice, soy sauce, vinegar, pepper and salt and toss for 3 minutes. Toss in the spring onion.
8. Just before serving, add the manchurian balls to the hot gravy, toss to coat and sprinkle with the rest of the spring onion greens. Serve with the fried rice.

More recipes

• Dal tadka with steamed rice40 min
• Sambar with steamed rice45 min
• Jeera aloo with roti50 min
• Aloo gobi with roti50 min