Place the grated cauliflower, grated carrot, mashed peas, chopped cabbage and chopped spring onion greens into a large bowl. Sprinkle 1/2 teaspoon salt over them, mix, and let sit 8–10 minutes. After resting, press the vegetable mixture firmly in handfuls or in a clean kitchen towel to remove excess moisture. The mixture should be damp but not wet.

Make the binding mixture

Transfer the drained vegetables back to the bowl. Add minced garlic, minced ginger, chopped green chili, soy sauce (1 tbs), all-purpose flour, cornstarch, 1/2 teaspoon salt (adjust if needed), and black pepper. Mix thoroughly until combined; the mixture should hold together when pressed. If too wet, add up to 1–2 more tablespoons of flour; if too dry, sprinkle 1 tablespoon water.

Shape balls

Divide the mixture into 16–18 equal portions and roll each into a compact ball roughly 1 to 1.25 inches (2.5–3 cm) in diameter. Press firmly so they don't fall apart during frying.

Shallow fry or deep-fry

Heat about 3/4 cup oil in a heavy skillet over medium heat (test by dropping a small piece — it should sizzle). Add veg balls in batches, leaving space between them. Cook, turning occasionally, until all sides are golden brown and cooked through, 6–8 minutes per batch. Transfer fried balls to a paper towel-lined plate. Alternatively, for a lower-oil option, spray or brush a little oil on a baking sheet and bake at 200°C / 400°F for 20–25 minutes, turning once, until golden and crisp.

Manchurian Sauce & Stir-fry

Prep sauce components

In a small bowl combine tomato ketchup (3 tbs), soy sauce (1.5 tbs), red chili sauce (1 tbs), vinegar (1 tsp), brown sugar (1 tsp), and 3 tbs vegetable stock or water. Keep the cornstarch slurry (1.5 tbs cornstarch mixed with 3 tbs cold water) ready separately.

Stir-fry aromatics and vegetables

Heat 2 tbs vegetable oil in a wide skillet or wok over medium-high heat. When hot, add sliced garlic, julienned ginger, and sliced green chilies. Stir-fry 20–30 seconds until fragrant but not browned. Add the chopped onion and bell peppers and stir-fry 2–3 minutes until they are slightly tender-crisp. Add the chopped spring onion whites and sauté 30 seconds.

Add sauces and thicken

Pour the prepared ketchup-soy-red chili sauce mixture into the pan and bring to a gentle simmer. Taste and add 1/4 tsp salt if needed. Stir once, then slowly pour the cornstarch slurry while stirring constantly. Cook for 1–2 minutes until sauce thickens to a glossy, coat-able consistency. If sauce becomes too thick, add 1–2 tbs water or stock to reach desired thickness.

Coat veg balls

Reduce heat to medium-low. Add the fried veg balls to the sauce and gently toss or spoon the sauce over them to coat evenly. Cook for 1–2 minutes so the balls absorb some sauce and heat through. Be gentle to avoid breaking the balls. Sprinkle the chopped spring onion greens and sesame seeds, toss lightly.

Finish and serve

Transfer Veg Ball Manchurian to a serving platter. Serve immediately as an appetizer with lime wedges on the side for squeezing over the balls.

Notes & Variations

If making a dry appetizer, use the sauce quantity as written. For a saucier dish (served over rice/noodles), double the sauce quantities and increase the stock and slurry proportionally. To make gluten-free, substitute tamari for soy sauce and use gluten-free flour and cornstarch for the balls.