Indo-Chinese · Lunch, Dinner
Vegetable Manchurian
Crisp-baked cabbage and carrot dumplings tossed in a tangy garlic-soy gravy.
- Calories
- 447 kcal
- Protein
- 12 g
- Carbs
- 79 g
- Fat
- 9 g
- Prep
- 20 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 120 g Cabbage
- ¾ carrot Carrots
- 20 g Gram flour (besan)
- 1¼ tbsp Cornflour
- 1 clove Garlic
- 25 g Spring onions
- ¾ tbsp Soy sauce (reduced salt)
- ½ tbsp Sunflower oil
- 55 g Basmati rice
Method
- Mix the grated cabbage and carrot with besan and half the cornflour into a sticky mixture; shape into small balls.
- Bake the balls at 200°C for 18-20 minutes, turning once, until golden and firm.
- Heat the oil, stir-fry the garlic for 30 seconds, then add soy sauce and a cup of water.
- Mix the remaining cornflour with a little water and stir in to thicken the sauce for 2 minutes.
- Add the baked balls, toss to coat, scatter with spring onion and serve over steamed rice.
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