High-Protein Veg Manchurian

Soak 60 g soy chunks in boiling water for 15 minutes, then drain, squeeze well, rinse 2–3 times, drain again and finely chop.

In a large bowl combine the finely chopped cabbage, carrot, onion and added purple cabbage (all finely chopped, about 500 g total vegetables, with cabbage as the main portion).

Add the chopped soy, 1–2 tbsp coconut aminos, 0.5–1 tsp dark soy sauce, minced garlic, black pepper, red chilli sauce and salt; mix well.

Stir in 2 tbsp rice flour and 2 tbsp potato starch (or cornstarch) until the mixture binds together; if too wet, squeeze out excess moisture.

Shape the mixture into balls and cook in a lightly greased appam pan over medium heat until golden and cooked through.

For the sauce, sauté 1 tbsp garlic, 0.5–1 tbsp ginger, chopped onion and chopped capsicum in a pan.

Add coconut aminos, a little soy sauce, red chilli sauce, water and a slurry of potato starch mixed with a little water; cook until the sauce thickens slightly.

Turn off the heat, add the cooked Manchurian balls to the sauce and toss gently to coat.

Garnish with spring onions and serve hot.