Vegetable balls with potato salad and kimchi


Plant based


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
  • 200 ml soy yogurt
  • 4 tsp. flax seeds
  • 0.5 can drained chickpeas, boiled
  • 4 tbsp. kimchi, store-bought
Herb salad:
 
  • 100 ml coriander, roughly chopped
  • 50 ml 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. canola oil

 
   
   Serves 4        30 mins.


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.