You can fry these, but they taste better when baked. I know, very surprising!
These balls are nutritious and tasty! They are firm and crispy outside, but creamy inside.
You can substitute the Spinach, for Kale or any other leafy green you have in hand. Also, you can use sweet potato instead of regular white potato. But when using sweet potato, you have to add one tablespoon of oil and 2 tbsp of flour or the consistency will be mushy when baked.
Step 1: Ingredients
2 or 3 cups of Spinach fresh or frozen (or any other leafy green)
3 cloves of Garlic
1 tbsp Basil
2 tbsp Chives
2 tbsp Parsley
1/2 tsp Cumin
2 tbsp Nutritional Yeast (optional)
3 tbsp White Wine (optional)
Step 2: Cooking and Serving
Chop the Spinach like shown in the first picture, it doesn't have to be perfect. Cook it in a pan with the chopped garlic and the wine (or substitute for water) for 3 or 4 minutes until it's soft.
Chop the herbs, like shown in the pic. You don't have to use fresh, I just happen to have a mini garden of herbs. You can definitely use dried.
Mix everything in a bowl, (including the nutritional yeast if you have it on hand, if not don't worry) and let it rest until it's cool enough for you to touch it without burning your hands. It should look like pictures 3 and 4 below.
Then proceed to make small balls (like meatballs). I got 17 one and a half inch balls out of this recipe.
Bake for 15 minutes at 450 degrees. Make sure you put some cooking spray in your baking dish so they don't stick.