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Plant balls with crispy potato pancakes & veggies

Looking for a tasty, quick-&-easy vegetarian meal base? Give these plant balls with crispy potato pancakes a try! Add veggies you already have at home, a creamy sauce, and voilà! A fast, flavourful meal that’s sure to be a hit.
Two blue bowls filled with a meal of HUVUDROLL plant balls, potato pancakes and a mix of corn and broccoli are on a table.

Plant based | Serves: 4 | Preparation time: 20 minutes

Ingredients

  • 360 g (ca 24) HUVUDROLL plant balls
  • 1 pkg GÅNGLÅT shredded potato pancakes
  • 2 dl sour cream
  • 1/2 garlic clove
  • 1/2 broccoli head
  • 200 g corn
  • 1 tsp oil
  • Salt
  • Black pepper

Step by step

  1. Heat your oven to 175°C.
  2. Chop the broccoli into bite-sized pieces and place them in a baking dish with the corn.
  3. Drizzle oil over the vegetables, then season with salt and pepper. Place the dish in the middle of the oven for 12 minutes.
  4. Fry the plant balls and shredded potato pancakes according to the package instructions.
  5. Grate a garlic clove into the sour cream, and add salt and pepper to taste.
  6. Serve the plant balls with potato pancakes, oven-roasted vegetables and the sauce.

Tip!

Try adding a bit of chilli or red pepper flakes to the sour cream sauce – the sour cream will mellow out the heat from the chilli while still giving a delicious flavour boost.