Ingredients

Check off ingredients as you go

Serves 4 (15 balls)

• 100g (1 cup) grated carrots
• 100g (1 cup) grated cauliflower
• 100g (1 cup) grated white cabbage
• 50g (⅓ cup) green onion (green part only), finely chopped
• 50g (⅓ cup) green beans, diced
• 2 garlic cloves, grated
• 1 tablespoon grated ginger
• 4 tablespoons cornstarch
• 4 tablespoons flour (or breadcrumbs for extra crunch)
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Oil for frying

For the sweet and sour sauce

• 1 green onion (white and green parts separated), diced
• 3 tablespoons soy sauce
• 3 garlic cloves, finely chopped
• 1 tablespoon finely chopped ginger
• 1 green or red chili pepper, diced (optional)
• 1 teaspoon cornstarch diluted in 2 tablespoons water
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon chili sauce (or ketchup for a milder version)
• 2 tablespoons sugar (or adjust to taste)
• 100ml (⅓ cup + 1 tablespoon) water
• Fresh cilantro for serving
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

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Preparing the balls

1. In a large bowl, mix the carrots, cauliflower, white cabbage, green onion, green beans, grated garlic, grated ginger, soy sauce, salt, and pepper. Add the cornstarch and flour (or breadcrumbs) and mix well to get a thick paste.

2. With slightly damp hands, form small walnut-sized balls, pressing firmly so they hold together and don’t fall apart during cooking.

3. Heat oil in a deep pan. Fry the balls in small batches until golden and crispy. Drain on paper towels.

Preparing the sauce

4. In a large skillet, heat a little oil. Add the garlic, ginger, and chili. Sauté until fragrant. Add the white part of the green onion and sauté until slightly translucent. Pour in the soy sauce, vinegar, chili sauce, sugar, and water. Mix well and let simmer. Add the diluted cornstarch and stir until the sauce thickens.

5. Add the fried balls to the sauce, gently tossing to coat them well.

6. Garnish with the green part of the green onion and fresh cilantro. Serve immediately as an appetizer or with rice as a main dish.

Tips

Don’t skip refrigeration - it makes forming the balls much easier.

The vegetables should be grated/minced fine enough to bind together properly.

If preparing ahead, add the sauce just before serving.

Vary the vegetables - You can add or substitute vegetables based on what you have on hand, like bell pepper or mushrooms.

Spices - Add spices like black pepper or garam masala to the ball mixture for more flavor.