Register for your account and unlock the full Pick n Pay Online and mobile experience.

To get started, tell us if you have a smart shopper card.


Fresh Living Network
No-meat balls with hasselback potatoes

No-meat balls with hasselback potatoes

Try this delicious recipe.
RECIPE TYPE:Light meals
  • Preheat the oven to 200°C.
  • Defrost your Fry's Asian Spiced Burgers and grate into a medium sized bowl.
  • Add onions, rosemary, mustard, oregano, green chillies, chickpea flour (or all-purpose flour) and water to grated burgers. Mix well to create a batter that can be rolled into balls.
  • Using your hands, roll the batter into small balls and set aside for 5 minutes in the fridge.
  • Arrange the meatballs, spaced slightly apart, on a baking sheet. Cook in the oven 8 minutes. The meatballs are done when cooked through and the outsides are browned. 
  • Over the stove, bring the tinned tomato sauce to a simmer, and add as many meatballs as will fit comfortably in the pan. Cover and simmer for a few minutes, until everything is warmed through. 
  • For the potatoes, preheat the oven to 200°C.
  • If you have large potatoes, slice them in half. Cut slits down into the potatoes about 0.5-1 cm apart and 1 cm from the base.
  • Place the potatoes on a baking tray and brush them lightly with olive oil. Place in the oven.
  • Bake the potatoes for 30 minutes. After the 30 minutes, the layers will start separating. Remove the tray from the oven and brush the potatoes again with a little bit of olive oil. 
  • Bake for another 30-40 minutes, until the potatoes are crispy on the edges and easily pierced in the middles with a knife (note that the cooking time will depend on the size of the potatoes). 
  • Serve the meatballs with the potatoes and garnish with fresh rosemary and a green salad.
Buy all the products featured in this recipe from our online shop now: www.picknpay.co.za/shop.

Read our recipe disclaimer here

comments comments