Veggie Balls

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About this recipe

Prep time: 30 minutes Cook time: 15 minutes Makes: 15 veggie balls Suitable for freezing


  • 1 large white potato (about 440 g/15 oz)
  • 40g / 1½oz dried or Panko breadcrumbs
  • 50g / 2oz carrot, grated
  • 4 spring onions, chopped
  • 50g / 2oz brown mushrooms, chopped
  • 40g / 1½oz grated Parmesan cheese
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons soy sauce
  • 1 teaspoon sweet chilli sauce
  • 1–2 tablespoons plain flour
  • 2 tablespoons sunflower oil


  1. Prick the potato and bake it in the microwave for 7–10 minutes until soft. Leave to cool, then cut it in half and scoop out the flesh – you will need 250 g/9 oz potato.
  2. Put the cool potato and remaining ingredients (except the flour and the oil) in the bowl of a food processor and blitz until chopped. Transfer the mixture to a bowl, season lightly with salt and pepper (if using) and shape it into 15 equal-sized balls.
  3. Place the flour in a bowl and lightly coat the balls in flour. Transfer them to plate and chill for 15 minutes.
  4. Heat the oil in a frying pan until hot. Fry the balls for about 2 minutes until golden all over and heated through. Serve with cucumber sticks and halved cherry tomatoes, or a mayonnaise dip with sweet chilli sauce.
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