Sweat the onion in some oil in a pan on medium heat. Stir in the garlic.

When fragrant and translucent, add the vegan mince, ginger, cinnamon, and black pepper.

Continue cooking until cooked through. Add a a splash of water if needed. Stir in the chopped parsley and some salt.

The mince has to be able to stick together. One trick is to use an immersion blender and blend part of the filling and then stir it all together. Other tricks are using liquid and breadcrumbs or adding vital wheat gluten.

Set aside and let cool.

While the vegan mince is cooking and cooling, prepare the potatoes.

Mix the ground flax with the water and set aside to create a flax egg.

Peel the potatoes and cut them lengthwise, into two long halves. Slice these into ~6 mm thick slices and carefully slice through most of the centre. Your goal is to create something that remotely resembles a little taco or partially sliced baguette.

Once the vegan mince stuffing is cool enough to handle, take a potato wedge and pack in some of the stuffing.

Dip the potato wedge in the flax egg and then straight into the breadcrumbs.

Make a few potato wedges at a time and set aside.

Pour the oil for deep frying into a pot and heat to ~150°C. This is a quite low temperature for deep frying.

Add a few potato wedges at a time to the hot oil and fry until golden brown. About 5 min. Scoop out and set aside until all are ready.

If the potato is not cooked through, you can finish the wedges in the oven. Reduce the temperature for the next batch.