Don’t they? They’re round and fun for the whole family. What balls am I talking about? Why, Vegetable Balls, of course! These really ended up being kind of like vegetarian crab cakes, except, obviously, ball-shaped.
-1/2 c grated green cabbage
-1/2 c grated carrot
-1/2 c grated cauliflower
-1/2 c finely chopped green onions
-1/2 c finely chopped green bell pepper
-1 tsp salt
-1 1/2 Tbs unbleached all-purpose flour
-1 1/2 Tbs plus 1/4 c corn meal
-2 tsp hot sauce (I used Dia de los Muertos Scotch Bonnet)
-oil for deep frying
1. In a large bowl, mix all the vegetables with the salt. Set aside for 30 minutes.
2. Using your hands, squeeze the moisture out of the vegetables.
3. Mix the remaining ingredients, except the 1/4 c cornmeal and the oil for deep-frying, with the vegetables and form into 6 balls. Roll in cornmeal to coat.
4. Heat the oil in a heavy skillet over medium heat (or heat your fryer to 375 degrees F). Fry the balls for 5 to 8 minutes, until golden brown.
For the sauce (ball sauce!)
-1 Tbs oil
-2 garlic gloves, finely chopped
-1 tsp minced ginger
-1 tsp minced green chile
-1 Tbs soy sauce
-1 Tbs vinegar (I used rice wine vinegar)
-1 Tbs hot sauce
-1 Tbs cornstarch, whisked into 1/4 c water
-1 Tbs minced green onion
5. In a saucepan over medium heat, heat the oil. Add the garlic, ginger, and green chile and saute for 1 minute.
6. Add the remaining ingredients, except the green onions, mixing well. Bring to a boil.
7. Remove from the heat and stir in the spring onions.
8. Serve balls and sauce hot with steamed rice.
Makes 2 servings of 3 balls each.
Adapted from a recipe at vegcooking.com .
I think this would be a really great vegetarian party food, substituted for the usual crab cakes. Make sure to really squeeze all the water out, or your balls will crumble and fall apart very easily. Not something you want. Even J, Mr. If It Doesn’t Have Meat It’s Not Dinner, loved these-he was especially pleased with the sauce. I don’t think I’ve said “balls” enough. BALLS.