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Plant balls with potato salad and kimchi

A delicious plant-based meal with French potato salad, topped with herbs and traditional Korean kimchi.

A turquoise plate with plant balls, potato salad and kimchi on a chopping board with a knife and herbs and kitchen towel.
A turquoise plate with plant balls, potato salad and kimchi on a chopping board with a knife and herbs and kitchen towel.

Ingredients:

Serves 4

24 pieces (3/4 bag) HUVUDROLL plant balls

Potato salad:
12 small summer potatoes, boiled
1 cucumber
4 tbsp. drained IKEA gherkins
2 dl soy yoghurt
4 tsp. flax seeds
0.5 can drained chickpeas, boiled
4 tbsp. kimchi, store-bought

Herb salad:
1 dl coriander, roughly chopped
0.5 dl dill, roughly chopped
4 whole scallions, sliced

Elderflower vinaigrette:
2 tbsp. IKEA Elderflower syrup
2 tbsp. white wine vinegar
2 tbsp. lemon juice
2 tbsp. SMAKRIK rapeseed oil

Step by step:

Plant balls:
Cook the plant balls according to the instructions on the package.

Potato salad:
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.

Kimchi:
Either make your own or buy kimchi at your local grocery store.

Herb salad:
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.