• 200g Quorn Mince
  • 1 Large Potato
  • 1 Egg
  • 4 Slices Bread, made into breadcrumbs
  • 200ml Vegetable Stock
  • 1 double shot of Vodka
  • 50ml Double Cream
  • Seedless Strawberry Jam or Cranberry Jelly
  • Plain Flour
  • Tarragon and/or Dill
  • White Pepper
  • Butter for frying

I know Quorn make ready-made veggie balls, but they were a bit disappointing, so I thought I’d have a crack at them using what was already in my kitchen.

First, peel and dice your potato and put it on the boil for 10 minutes. Meanwhile, soak the Quorn mince in the vegetable stock and put to one side. Once the potato has cooked and you can easily put a knife through one of the chunks, drain and mash in a large mixing bowl. Don’t be tempted to add milk to bring it together, otherwise your mixture will be too wet. Drain your Quorn and add it to the potato, but keep the vegetable stock to one side – you’ll need it for the sauce. Crack an egg into the mixture and add the breadcrumbs, then use a wooden spoon to bring it all together. Add herbs such as tarragon and dill – both add a subtle sweetness to the flavour – and plenty of white pepper and salt. If your mixture is a little too sticky, you can add some flour until you’re able to form firm balls which hold their shape.

In a large frying pan, melt some butter and bring to a medium heat. You can either use your hands or two wet spoons to form the small balls from your mixture. You should be aiming for small spheres about 2-3cm in diameter. Pop them in the frying pan, and just as the balls start to colour, add the double shot of vodka. The vodka will evaporate quickly, but leave the balls coated in the ‘essence’ of the flavour. Cook the balls for about 5 minutes, or until dark golden brown all the way around. While they are cooking, you can start the sauce. Put a heaped desert spoon of plain flour into a small pan and add a little of the vegetable stock and mix to a paste. Then add the stock little by little until it’s thoroughly mixed with no lumps. You can then put the pan on the heat, and add a desert spoon of the jam or jelly. As you heat it up, the sauce will thicken, so keep a close eye on it.

Serve your veggie balls with a drizzle of the sauce over them. You either serves as a starter, or as part of a main meal with mashed potatoes.