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Vegetable Finger

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Simplicity can be endearing. This is one of those dishes that can be made in a jiffy.

This recipe is from the book flavours of the orient.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Vegetable Finger

Main Ingredients

Carrot, Cauliflower





Level Of Cooking



  • Carrot grated
    1 medium
  • Cauliflower grated
    1 teaspoon
  • Green capsicum finely chopped
    1 small
  • Cabbage finely chopped
    1/4 small
  • French beans finely chopped
  • Onion finely chopped
    1 small
  • Salt
    to taste
  • Cornflour/ corn starch
    5 tablespoons
  • Refined flour (maida)
    2 tablespoons
  • Red chilli flakes
    2 teaspoons
  • MSG
    1/4 teaspoon
  • Fresh coriander leaves finely chopped
    2 tablespoons
  • White pepper powder
    1/4 teaspoon
  • Light soy sauce
    1 teaspoon
  • Oil
    1 tablespo
  • Sichuan sauce
    as required


Step 1

In a large bowl, combine the carrot, cauliflower, capsicum, cabbage, French beans, onion and salt. Set aside for ten to fifteen minutes.

Step 2

Squeeze the vegetables to remove excess water. Add three tablespoons of cornflour, refined flour, chilli flakes, MSG, fresh coriander, white pepper powder and soy sauce to the vegetables and mix well. Divide the mixture into sixteen equal portions and roll into balls.

Step 3

Shape each ball into two-inch long fingers. Dust the vegetable fingers with two tablespoons of cornflour. Heat plenty of oil in a wok and deep-fry the vegetable fingers till golden brown and crisp. Drain on absorbent paper. Serve hot with Sichuan Sauce.

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