Mashed Potato Balls

I can't get enough of these Mashed Potato Balls! Instead of buying frozen foods from the supermarket, I make these in big batches and store them in the freezer. These vegan veggie balls go along with many types of sauces or as a side to a protein, they can be easily warmed up and cooked for many different occasions.

Ingredients (makes roughly 25 ping pong-sized balls):

- A sack of 5 potatoes

- Half a green pepper

- Half a red pepper

- Frozen corn, carrot, peas mix

- Half an eggplant

For the tomato puree:

- 2 large tomatoes

- 2 small sized purple onion


1. Peel the skin of the potatoes, chop them into chunks and bring them to boil

2. When the potatoes are soft, drain the water and start mashing the potatoes, add salt and pepper

3. Chop green and red peppers, eggplant, into small bits, mix them together with the frozen corn carrot and peas mix

4. In a separate pan stir fry the above veggies with seasoning

5. Once done mix in with the mashed potatoes

6. Roll the mixture with your hands until it's the size of a ping pong (from here you can keep the extras in the freezer)

7. Puree/base: chop two tomatoes and two small sized purple onion into fine pieces, cook until soft. Add in seasoning.



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