Veggie Balls

Veggie Balls

Prep Time30 mins
Cook Time15 mins
Total Time1 hr 30 mins
Servings: 15 Makes


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


  • 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.
  • 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.
  • Place the flour in a bowl and lightly coat the balls in flour. Transfer them to plate and chill for 15 minutes.
  • 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 chili sauce.
  • Alternatively, preheat an oven to 180C / 160C Fan and cook the chicken balls for about 15 minutes turning halfway through until cooked through