Plant balls with potato salad and kimchi
A delicious plant-based meal with French potato salad, topped with herbs and traditional Korean kimchi.
24 pieces (3/4 bag) HUVUDROLL plant balls
12 small summer potatoes, boiled
4 tbsp. drained IKEA gherkins
2 dl soy yoghurt
4 tsp. flax seeds
0.5 can drained chickpeas, boiled
4 tbsp. kimchi, store-bought
1 dl coriander, roughly chopped
0.5 dl dill, roughly chopped
4 whole scallions, sliced
2 tbsp. IKEA Elderflower syrup
2 tbsp. white wine vinegar
2 tbsp. lemon juice
2 tbsp. SMAKRIK rapeseed oil
Step by step:
Cook the plant balls according to the instructions on the package.
Boil the unpeeled potatoes with a pinch of salt. Let cool. Quarter the potatoes and mix with the rest of the ingredients for the salad in a bowl.
Either make your own or buy kimchi at your local grocery store.
Top off the dish with a mix of the chopped herbs with the sliced scallions. If onions aren't your cup of tea, feel free to add some extra herbs.