Baked Spinach & Potato Balls
Breaded and Baked Spinach Potato Balls.
I had some spinach and I had some potatoes- so I invented these...and they were pretty yummy.
My daughter loved them too- I would have made more had I known how good they were going to be!
I served them with a creamy tomato sauce (I had made some simple marinara sauce and then blended it with some full fat unsweetened coconut milk- with a few Italian herbs on top.
For about 12 spinach potato balls...
4 large russet potatoes
4 large handfuls baby spinach
3 cloves garlic
1/4 cup nutritional yeast
1 handful fresh basil
1 handful fresh parsley
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp Italian seasoning (and more for garnish)
1 cup corn crumbs (not cornflake crumbs) - made out of corn flour
2 tbsp unsweetened almond milk
Ground black pepper
Peel, chop and boil the potatoes.
While the potatoes are boiling, preheat the oven to about 230C/450F
In a pan, heat up the olive oil and throw in the chopped garlic. Sauté for about 1 minute, chop and throw in the spinach along with the apple cider vinegar, and plant based milk. Stir until the spinach has released most of its water (about 4 minutes) and turn heat off. Drain the potatoes (they should be fork tender at this point)- mash and add to the spinach mixture. Mix in the nutritional yeast, seasoning, half of the corn crumbs, chopped parsley and basil and salt and pepper to taste.
Once the mixture has cooled (it may take a while don’t burn your hands!), form into balls and then in another plate - place the rest of the crumbs and salt and pepper. Roll the balls in the crumbs, place on a lined oven sheet, drizzle with olive oil and bake in the oven for a minimum of 25 minutes.
Sprinkle with some fresh parsley, mixed dried herbs, serve, and enjoy!