Inchin Bamboo’s copycat coins but healthy and less oil.
NOTE: I used a Kitchen Aid food chopper to finely mince all the veggies listed below. You can use a knife to finely chop – but that’ll just take more prep time.
- 2 carrots (minced)
- 1/4 chunk of green cabbage from that large head (minced)
- 1/8 chunk of purple cabbage from the large head (minced)
- 1/2 red onion (minced)
- 5 cloves of fresh garlic (minced)
- 2 cups of colorful bell peppers (minced)
- 5 Thai green chillies (mined) (add more if you want to make it more spicy)
- 1/2 tsp ginger paste
- 1 tbsp salt
- 1.5 cups fine almond flour (I use Kirkland)
- 1/2 cup corn flour/starch
- Extra Almond flour and Corn starch in case the dough gets watery
- oil (for baking)
- Preheat the oven at 400F and line the baking tray with parchment drizzled with oil
- In a big bowl combine all the ingredients together and stir well to combine. Try to form a ball/coin as shown in the photo below. If the dough feels more watery add extra 1/4 cup of almond flour and stir. The longer to let the dough sit, the watery it’ll become due to the salt. So as soon as we add salt to the veggie mix – we have to work quick.
- Line the balls/coins on baking sheet. Drizzle with some oil and bake the Manchurian balls/coins for 45 minutes – keep a check at 15 minutes interval and turn them over with a fork after 30 minutes. Its ok if its sticker breaking apart when you turn them over.
- Once 45 minutes is done, broil them on HIGH for 3 minutes. Turn off the oven and take out the tray.
- Let the Manchurian cool down for additional 15-20 minutes.
- Serve with Hakka Noodles/Fried Rice/ Lettuce cups or in a Gravy. I munch on these as is.
- Bon. Appetit. 🎉
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!