1tablespooncoriander leaves and stalkfinely chopped
1tablespoonlight soy sauce
Salt and pepperto taste
1tablespooncornflour mixed in 2 tablespoons water
Extra sliced spring onionto serve
Add cabbage, onion, green beans, carrot, green chilli, coriander, ginger, garlic and spring onion to a large bowl. Add cornflour, rice flour, salt and pepper. Toss and mix well using your hand. The mixture will appear dry. Now continue mixing the ingredients by hand while grabbing handfuls and squeezing it. As you continue doing this, you will notice the mixture starting to become wet. This is because of the vegetables releasing their liquids. Take about a quarter cup of the mixture in the palm of your hands and shape it into a ball. Flatten it slightly to form a thick patty. Repeat with the remaining mixture. If the mixture feels too dry and you can’t bind it, wet your fingertips with water and continue.
Lightly grease the tray of the Instant Vortex Plus Air Fryer Oven with olive oil. Place the Manchurian balls on the tray. Drizzle with olive oil. Air Fry at 180°C for 10 minutes.
Remove from the Air Fryer Oven and set aside.
Heat olive oil in a small heavy bottomed saucepan on medium-low. Add garlic, ginger, spring onion and green chilli. Sauté for a few seconds until fragrant. Add coriander, soy sauce, white vinegar, ketchup, stock, sugar, salt and pepper. Mix well and cook for a couple of minutes until the sauce comes to a gentle boil. Reduce heat by a bit. Add the cornflour and water mix. Whisk and stir the sauce until it thickens. Remove from heat.
Place the Manchurian balls in a serving bowl. Pour the hot Manchurian sauce over the balls. Garnish with extra sliced spring onion.
*Cornflour - Cornflour also known as cornstarch is a superfine powder like flour used in Chinese and Indo-Chinese cuisine as a thickening agent for sauces. In this recipe, it acts as a binder for the Manchurian balls and also thickens the sauce.