Prepare vegetables: boil potatoes until tender (about 15–20 minutes), drain and mash smooth. Steam or blanch cauliflower/cabbage and carrots until soft, then finely grate or chop. Cook green peas until soft and lightly mash.

Combine: in a large bowl mix mashed potatoes, grated vegetables, mashed peas, chopped onion, ginger-garlic paste, green chili (if using), spring onion whites, cilantro, soy sauce, salt and black pepper. Stir to combine.

Bind: add cornstarch and all-purpose flour (or besan). Mix thoroughly until mixture holds together when pressed. If too wet add 1 tbs more flour; if too dry add 1 tsp water.

Shape: with slightly oiled hands form mixture into 18–22 small balls (about 1 to 1.25 inch / 2.5–3 cm diameter). Place on a tray lined with parchment.

Shallow fry: heat 3–4 tbs oil in a non-stick skillet over medium heat. Fry the veg balls in batches, turning gently, until golden and crisp on all sides (about 6–8 minutes per batch). Add more oil between batches as needed. Transfer to paper towel-lined plate to drain. Alternatively bake at 200°C / 400°F for 20–25 minutes, turning once.

Manchurian Sauce

Prepare slurry: in a small bowl whisk 1 tsp cornstarch into 3 tbs cold water until smooth. Set aside.

Sauté aromatics: heat 2 tbs oil in a wide skillet or wok over medium-high heat. Add chopped garlic and ginger and sauté for 20–30 seconds until fragrant but not browned. Add sliced green chilies and spring onion whites; cook 30 seconds.

Add vegetables: add diced red bell pepper and cook 1–2 minutes until slightly softened but still crisp.

Build sauce: lower heat to medium. Stir in tomato ketchup, dark soy sauce, light soy sauce (from balls mixture), vinegar, chili sauce, sugar, salt and pepper. Add 3/4 cup (180 ml) water and bring to a gentle simmer.

Thicken: give the cornstarch slurry a quick re-stir and pour into the simmering sauce while stirring continuously. Cook 1–2 minutes until sauce thickens to a glossy coating consistency. If too thick add up to 2–3 tbs water; if too thin simmer a bit longer.

Finish: stir in 1/2 tsp sesame oil (optional) and adjust seasoning to taste.

Assemble & Serve

Coat balls: add the fried (or baked) veg balls to the skillet with the sauce. Toss gently to fully coat each ball in sauce. Cook together 1–2 minutes so balls absorb some sauce and reheat.

Garnish & serve: transfer Manchurian to a serving plate, sprinkle with sliced spring onion greens, chopped cilantro and a crack of black pepper. Serve hot with steamed rice, fried rice or noodles.