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Veggie Balls Pangnegosyo

Crispy, bite-sized fried snacks made primarily from vegetables, perfect for street food and small businesses.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 45 pieces
Course: Appetizer, Snack
Cuisine: Filipino
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Veggie Mixture
  • 2 cups cabbage, finely shredded and squeezed dry Squeeze out moisture thoroughly to avoid sogginess.
  • 1 cup carrot, finely grated No need to squeeze the grated carrot.
  • 1 cup potato, grated and squeezed dry Squeeze to remove excess water.
  • 1/2 cup spring onion (sibuyas dahon), finely chopped
  • 1/2 cup onion, finely minced
  • 4 cloves garlic, minced
  • 2 stalks celery, finely chopped Optional for added flavor.
Binding and Seasoning
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 pieces eggs, beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoning granules (Magic Sarap or Knorr Seasoning)
For Frying
  • 2-3 cups cooking oil Enough for deep frying.
Suggested Dipping Sauces
  • 1 portion banana ketchup mixed with a little sugar and water For sweet sauce.
  • 1 portion UFC or Mang Tomas with chili flakes For spicy sauce.
  • 1 portion white cane vinegar with garlic, chili, and a pinch of salt For vinegar sawsawan.

Method
 

Preparation
  1. Shred the cabbage finely and squeeze it dry. Set aside.
  2. Grate the carrot and add it to the bowl with the cabbage.
  3. Peel and grate the potato, then squeeze it dry and add it to the bowl.
  4. Add minced onion, garlic, spring onion, and chopped celery (if using) to the bowl and mix well.
Building the Mixture
  1. Add beaten eggs to the vegetable mixture and combine.
  2. Gradually add flour and cornstarch while mixing.
  3. Season the mixture with soy sauce and other spices, mix thoroughly.
  4. Check consistency and let the mixture rest for 5 minutes.
Shaping the Balls
  1. Wet hands lightly and scoop mixture to form balls.
  2. Roll between palms to shape and place on a tray.
Frying
  1. Heat oil in a deep pan to the right temperature.
  2. Fry veggie balls in small batches until golden brown, about 4-5 minutes.
  3. Transfer cooked balls to a paper towel to drain excess oil.

Notes

Squeeze vegetables thoroughly to prevent the balls from falling apart. Adjust seasoning to taste before frying.