Vegan Potato & Spinach Balls -- Fat Free

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About: Just a lucky girl enjoying her two passions: teaching and food. I'm a practicing foodie (whatever that means), amateur decorator, DYI pro and an organized mess.

Intro: Vegan Potato & Spinach Balls -- Fat Free

One of the best things about this dish is that it's fat free. So no excuses, if you're on a diet.

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

3 big Potatoes (any kind you like)
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 potatoes in big chunks and boil until done but very firm (about 6 minutes). Add some salt to the water if you want. You can use frozen spinach, no problem with that. Just make sure to get all the water out before cooking.

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.

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    41 Discussions

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    CamillaH1

    3 years ago on Introduction

    I boiled the potatoes in 3/4 vegetable stock and 1/4 water to add some extra flavour

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    SlipperyKnot

    3 years ago on Introduction

    If you want these to come out really crispy on the outside, roll them in panko crumbs (or crushed cornflakes)! Makes them perfectly crunchy with a soft inside.

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    kkashino

    5 years ago on Introduction

    Hi, I made them and they didnt turn out crispy. Can someone please give me tips/advice/suggestions on how to make them crispy? I tried baking them 5 minutes longer but it still didnt help. Thanks a bunch!

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    annaffablekkashino

    Reply 3 years ago

    I made these tonight and made a few tweeks that helped me and might help you too. I cooked the potatoes a bit longer, made the balls slightly smaller, and after baking 20 minutes instead of fifteen, they were still not as crispy as I wanted. So, I took them out and brushed each one with olive oil then put them back in and broiled for 2 - 3 minutes. And they did come out crispier. I might try making discs next time I think this might make them even better. Hope this helps!

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    MrymHussain

    4 years ago on Introduction

    I added 1/4th cup of yogurt and an egg to enable them to rise a bit along with salt to taste. Though of course with the yogurt in they were not firm enough to make balls so used an icecream scoop to put half spheres on my baking tray. Oh and I boiled my potatoes proper till they were crumbly. great recipe though

    2 replies
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    ashah3

    4 years ago on Introduction

    Hi. I don't know if I should comment here. I make these balls using a flour coating. coat the spinach potato balls with dry flour, and put them in boiling water. Remove, coat with flour and put them in boiling water again. Do this once more. In all, you will be coating and putting in boiling water thrice. Finally, coat with dry flour and fry them. I use an air fryer and they come out very crispy

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    shaynepoole

    4 years ago on Introduction

    I made these tonight and they were pretty awesome - thanks for sharing the recipe

    Has anyone tried freezing these? I have a bunch of potatoes from my CSA and love this recipe so I'm going to make a ton tonight and throw some in the freezer.

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    graceek

    5 years ago on Introduction

    i made this with sweet potatoes and they were amazing ! 

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    lbaird86JZjayzee

    Reply 5 years ago on Introduction

    I made a homemade salsa using the leftover wine from cooking the spinach. Add about 25g of butter (or you could use margarine or another substitute to keep it dairy free), a few jarred jalepenos, plus a little of the juice, worcestershire sauce, tin of tomatoes, tin of lentils, red onion, capsicum and some mixed herbs, salt and pepper to taste. Cook until most of the liquid has disappeared.

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    lbaird86

    5 years ago on Introduction

    I also used Vegemite, dried herbs and a morroccan spice mix. Served it with a homemade salsa, yum yum!

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    JanisFay

    6 years ago on Introduction

    I just made these... they are very good :) I'm trying to figure out what i can dip them in though.... I'll try ranch dressing lol Thanks for sharing

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    lianna_76131

    6 years ago on Introduction

    In indonesia it call PERKEDEL, pretty similar only PERKEDEL is fried :)

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    bwood1

    7 years ago on Step 2

    i think youre missing some instructions about the potatoes?