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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crispy Potato Spinach Balls Recipe

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This recipe for Crispy Potato Spinach Balls is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 med Yukon Gold Potatoes
2 cups Fresh Spinach
4 cloves Garlic (minced)
2 Tbs Vegetable Broth (low sodium)
2 Tbs Nutritional Yeast
2 Tbs Fresh Basil
1 Tbs Apple Cider Vinegar
1 Tbs Dried Parsley
1 Tbs Italian Seasoning
1/2 tsp Ground Cumin
1/2 cup Panko Bread Crumbs
Directions:
Directions:
Wash and quarter 4 medium potatoes and add to a large pot
Add enough cold water to cover and bring to a boil
Add a pinch of salt and let boil for 5 minutes
Remove from heat
Wash and chop 2 large handfuls of fresh spinach
Add to a separate pot along with garlic, vinegar, and veggie broth
Saute until wilted - about 5 minutes on medium heat - stirring often
Drain potatoes and roughly mash them in the pot
Add spinach and remaining seasonings and mash/mix well
Once mixture is cool to touch, form 15-20 balls and roll in bread crumbs
Place on parchment lined cookie sheet and bake at 450 F for 20-25 minutes
Broil an additional 5 minutes if desired for extra crispiness
Number Of Servings:
Number Of Servings:
15-20 balls
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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