Ingredients Print

Check off ingredients as you go

Serves 4 (15 balls)

• 100 g (1 cup) grated carrots
• 100 g (1 cup) grated cauliflower
• 100 g (1 cup) shredded white cabbage
• 50 g (½ cup) scallions (green part), cut into small pieces
• 50 g (⅓ cup) green beans, diced
• 2 cloves garlic, grated
• 1 Tbsp grated ginger
• 4 Tbsp cornstarch
• 4 Tbsp all-purpose flour (plain flour) (or breadcrumbs for extra crunch)
• 1 Tbsp soy sauce
• Salt and pepper to taste
• Oil for frying

For the sweet and sour sauce

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

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

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Making the balls

1. In a large bowl, mix the carrots, cauliflower, cabbage, scallions, 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 balls the size of a walnut, pressing firmly so they hold together and don’t fall apart during cooking.

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

Making 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 scallion and sauté until slightly translucent. Pour in the soy sauce, vinegar, chili sauce, sugar and water. Mix well and let simmer. Add the cornstarch dissolved in water and stir until the sauce thickens.

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

6. Garnish with the green part of the scallion and fresh cilantro. Serve right away as an appetizer, or with rice as a main.

Tips

Don’t skip the chilling, it makes shaping the balls much easier.

The vegetables need to be grated/blended finely enough that they bind together.

If you make them ahead, pour the sauce over just before serving.

Vary the vegetables: You can add or swap in vegetables depending 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 extra flavor.