These nuggets are stuffed with a superb Chinese-style mixture and deep-fried till crispy. The perfect appetizer for everyone!
VEG CHINESE NUGGETS
Ingredients
½ cup finely chopped cabbage
1-2 spring onion bulbs, finely chopped
1 small carrot, peeled and finely chopped
1 cup boiled noodles
1 tbsp oil + for greasing + for deep frying
½ tbsp finely chopped garlic
1 tsp finely chopped ginger
1 green chilli, chopped
1 tsp finely chopped celery
1 tsp soy sauce
Salt to taste
2 tbsps chopped spring onion greens
2 large potatoes, boiled, peeled and mashed
1 tbsp corn flour
Salt to taste
Tomato ketchup to serve
Method
1. Heat oil in a non-stick pan. Add garlic, ginger, green chilli, and celery and mix well.
2. Add cabbage, spring onion bulbs, and carrot and sauté for 2-3 minutes.
3. Add soy sauce, salt and boiled noodles and mix well. Cook for 1 minute.
4. Add spring onion greens and sauté for 1 minute. Take the pan off the heat and allow to cool completely.
5. Take potatoes in a large bowl, add corn flour, salt and mix till well combined.
6. To make the nuggets, grease your palm with some oil and take a portion of the potato mixture. Make a cavity in the centre and stuff it with a portion of the stuffing, bring the sides to the centre and shape it into log.
7. Heat sufficient oil in a kadai. Gently slide in the logs a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
8. Arrange on a serving plate, serve hot with tomato ketchup.
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