Sriracha Glazed Vegetable Manchurian
Equipment
- Food processor
Ingredients
For the kofta
- 200 g cabbage
- 80 g carrot (one small carrot)
- 50 g chestnut mushrooms
- 2 cloves of garlic grated or minced, or 2tsp garlic paste
- 2 cm piece of ginger grated or minced, or 2tsp ginger paste
- 1 tbsp light soy sauce
- 1 tbsp sriracha sauce
- 1/2 tsp white pepper
- 2 tbsp plain flour
- 2 tbsp corn flour
- 1 tbsp neutral flavoured oil plus extra for rolling, sunflower/vegetable/peanut/rapeseed etc
For the sauce
- 2 tbsp sriracha sauce
- 1 tbsp ketchup
- 1/2 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1 tbsp neutral flavoured oil plus extra for rolling, sunflower/vegetable/peanut/rapeseed etc
- 1 shallot thinly sliced
- 2 cloves of garlic grated or minced
- Small handful of coriander finely chopped
Instructions
- Place your cabbage, carrot and mushrooms into a food processor and pulse until the mixture is roughly minced
- Transfer the mixture to a sauce pan and sauté in 1tbsp of oil on high heat until the mixture releases some liquid
- Allow this liquid to start evaporating and then add the garlic and ginger
- Continue to cook the mixture and add the soy sauce, sriracha (for the kofta) and white pepper
- Cook for 1-2 minutes or until the mixture is starting to look dry again, then transfer to a clean bowl
- Whilst warm, add in your flours to the mixture and combine
- With oiled hands form into round kofta (around 1.5tbsp of mixture each)
- Air fry at 190'C for 13-15 minutes turning over half way. These should be completely browned all over and relatively firm. If they still feel soft, air fry for another 2-3 minutes. Alternatively deep fry or bake, see notes
- For the sauce, mix the soy sauce, sriracha, ketchup, rice vinegar, honey and salt together until combined
- Sauté the shallot in 1tbsp of oil until it starts to appear translucent, then add in the garlic and continue to mix
- Add in the sauces and simmer on a low heat for around 1 minute or until it is just about to thicken
- Turn the heat off, add in the coriander followed by the cooked kofta and stir to combine
- Best served immediately, garnish with spring onions, coriander chilli oil or a light drizzle of toasted sesame oil if desired
Notes
These can be deep fried (which is honestly my preferred method as texturally it's the best). It can be perfectly air fried as I've done here too, but baking isn't too great. Technically it will work and can be done in a preheated oven at 200'C for around 10-15 minutes, but the texture is mediocre at best.