Chilli Veg Balls Recipe

Prepare filling

If using tofu, press it well and crumble with your hands or fork. If using cooked chickpeas, mash them coarsely with a fork or pulse once in a food processor so there are some small chunks for texture.

In a large bowl combine crumbled tofu (or mashed chickpeas), grated carrot, chopped cabbage, chopped spring onions, chopped red bell pepper, minced green chilli, garlic and ginger. Mix thoroughly.

Add 3 tablespoons cornstarch, 1/2 cup flour, 1 tablespoon soy sauce, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon sesame oil to the vegetable mixture. Stir well until mixture binds when pressed. If too wet, add up to 1–2 tablespoons extra flour or cornstarch; if too dry, add 1–2 teaspoons water.

Taste a small bit of the raw mixture (or pan-fry a tiny pinch) and adjust seasoning for salt, chilli or soy. Chill the mixture 10 minutes to make shaping easier (optional).

Using wet hands, shape the mixture into 18–20 bite-sized balls (about 1 to 1 1/4 tablespoon each). Place on a tray lined with parchment.

Make the light batter: whisk together 1/2 cup flour, 1/2 tablespoon cornstarch and 1/4 teaspoon salt in a bowl. Gradually add about 1/2 cup cold water, whisking until smooth to a slightly thick pancake-batter consistency. It should coat but drip slowly from a spoon.

Place panko breadcrumbs in a shallow dish. Heat a heavy skillet over medium heat and add about 1/4 inch (roughly 0.75 cup divided as needed) neutral oil for shallow frying. Oil should be hot but not smoking (around 170–180°C / 340–355°F).

Working in batches, dip each ball into the batter to coat, then roll in panko breadcrumbs to fully cover. Carefully place into hot oil seam-side down. Do not overcrowd the pan.

Fry balls, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch depending on size. Reduce heat slightly if crumbs brown too quickly. Remove to a plate lined with paper towels to drain any excess oil.

While frying the balls, prepare the sauce: in a small bowl combine 1/4 cup ketchup, 2 tablespoons chilli sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar and 1 tablespoon brown sugar (or honey). Stir in 2 tablespoons water to loosen.

Heat a small nonstick skillet over medium-low heat. Pour the sauce mixture into the pan and bring to a gentle simmer. Stir and allow the sugar to dissolve, simmering 1–2 minutes.

Mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 30–60 seconds until the sauce thickens to a glossy, coat-able glaze. If it becomes too thick, add 1 teaspoon water at a time to reach desired consistency.

Remove sauce from heat and stir in toasted sesame seeds and 1–2 tablespoons chopped spring onion, reserving a little for garnish.

Place the fried veg balls in a large bowl. Pour the warm chilli glaze over them and gently toss with two spoons to coat each ball evenly. Work quickly so the coating sticks while the balls are still hot.

Transfer coated chilli veg balls to a serving plate. Garnish with remaining chopped spring onion and an extra sprinkle of toasted sesame seeds.

Serve immediately as an appetizer or with steamed rice/noodles for a main. Provide extra chilli sauce on the side if desired.