Coin Manchurian

Ingredients

•	Cabbage,grated	1 medium
•	Carrot,grated	1 medium
•	Green capsicum,finely chopped	1 medium
•	French beans,finely chopped	8-10
•	Garlic,finely chopped	2-3 cloves
•	Ginger,finely chopped	1/2 inch
•	Green chillies,finely chopped	2
•	Salt	to taste
•	Refined flour (maida)	1/2 cup
•	Oil	to deep fry
•	Sauce
•	Onion	1 medium
•	Oil	2 tablespoons
•	Celery,finely chopped	2 inch stalk
•	Ginger,finely chopped	1 inch
•	Garlic,finely chopped	4-6 cloves
•	Green chillies,finely chopped	3
•	Light soy sauce	2 tablespoons
•	Vegetable stock	2 cups
•	Spring onions,finely chopped	3 medium
•	Salt	to taste
•	Sugar	1 teaspoon
•	Cornflour/ corn starch mixed with 1/2 cup water	3 tablespoons
•	White vinegar	1 tablespoon

Method
Finely chop onion.
Place cabbage, carrot, beans, capsicum, garlic, ginger, green chillies and salt in a bowl and mix with hand mashing them slightly. Add refined flour and mix.
Heat sufficient oil in a wok. Shape the vegetable mixture into coin shape and gently slide them into the hot oil and deep fry till golden. Drain on absorbent paper.
Heat 2 tbsps oil in a non stick wok. Add onion, celery, ginger, garlic, green chilli and sauté. Add soy sauce, 2 cups stock and mix.
Chop spring onion greens. Add salt and sugar to the sauce and mix. Add cornflour mixture and mix. Add vinegar and mix. Cook till the sauce thickens slightly.
Add fried coins. Serve garnished with spring onion greens, coriander leaves and mint leaves.

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