Vegan Meatballs with Hasselback Potatoes

Vegan Meatballs with Hasselback Potatoes

This vegan dish combines tasty no-meat balls made from Fry’s Asian Spiced Burgers with crispy Hasselback potatoes. The combination of savoury meatballs and perfectly seasoned potatoes creates a hearty and delicious meal that is both satisfying and healthy.


  • 1 box of Fry’s Asian Spice Burgers, defrosted and grated
  • 1 onion, finely chopped
  • 3 sprigs fresh rosemary, stems removed and finely chopped
  • 2 heaped teaspoons Dijon mustard
  • 1/2 tsp dried oregano
  • 2 green chillies, finely sliced
  • 2 tbsp chickpea flour (or all purpose flour)
  • 2-3 tbsp water
  • 1 tin of canned tomatoes, or your favourite pasta sauce
  • Salt, to taste
  • 2 potatoes
  • Olive oil (optional)
  • Italian herbs, to taste
  • Salt, to taste
  • Fresh rosemary, to garnish

Method of cooking:

Preheat the oven to 200°C (400°F).

Wash the potatoes thoroughly. Place each potato between two wooden spoons or chopsticks to prevent cutting through. Slice the potatoes thinly across the width, taking care not to cut all the way through.

If using, drizzle the potatoes with olive oil, making sure it gets into the slices. Sprinkle with the Italian herbs and salt.

Place the potatoes on a baking tray and bake in a preheated oven for 45-60 minutes, or until the potatoes are crispy on the outside and tender on the inside. Baste with more olive oil or herbs halfway through baking if desired.

In a large bowl, combine the grated Fry’s Asian Spiced Burgers, finely chopped onion, chopped fresh rosemary, Dijon mustard, dried oregano, finely chopped green chilli, chickpea flour and water. Mix well to a doughy consistency. If the mixture is too dry, add a little more water. Season to taste with salt.

Using your hands, shape the mixture into small balls about the size of a walnut.

Heat a small amount of olive oil in a large frying pan over a medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5-7 minutes.

Pour the tinned tomatoes or your favourite pasta sauce into the pan with the meatballs. Simmer for 10-15 minutes until the sauce is heated through and the flavours have melded.

Arrange the meatballs on a plate with the tomato sauce. Arrange the hasselback potatoes alongside.

Garnish with fresh rosemary and other Italian herbs if desired.

Related Posts