Instructions

1. Place the finely chopped or grated cabbage, carrots, cauliflower and celery in a steamer and cook until softened.

2. Pour oil in a wok or other pan suitable for deep-fat frying. Set on the stove to heat.

3. Set cheesecloth or muslin over a large bowl and add the steamed vegetables. Gather the cloth at the top and twist it. Squeeze the vegetables through the cloth to release the liquid. Pour the liquid into a small bowl and reserve this vegetable stock for use in the sauce.

4. Remove the vegetables from the cheesecloth and place them in the large bowl. Sprinkle salt to taste over the vegetables. Add the green chilies, garlic, soy sauce, chili paste, a chopped spring onion, the corn flour or all-purpose flour and the boiled rice. Mix well.

5. Form the vegetable mixture into small balls --- about the size of ping-pong balls. Fry them in the hot oil until golden brown.

6. Remove the vegetable koftas from the oil and place them on paper towels.

7. Heat the sesame oil in a saucepan. Add the chopped garlic, ginger, onions and spring onions and saute until softened. Add the pepper, soy sauce, chili paste and the sweet and sour sauce. Stir to combine. Add 1 tbsp. of corn flour or all-purpose flour to the reserved vegetable stock. Stir to combine well and add it to the sauce. Stir the sauce until thickened.

8. Place the vegetable koftas on the serving platter and pour the sauce over them.