Baked Spinach and Potato Balls
Baked Spinach and Potato Balls can be made as a starter course or as an element of a main course dish. Spinach is especially high in vitamins and iron, particularly when combined with vitamin C sources, including potatoes, to improve absorption.
3 large potatoes
2-3 cups spinach, fresh or frozen
3 cloves garlic
1 Tbsp chopped basil
2 Tbsp chopped chives
2 Tbsp chopped parsley
½ tsp cumin powder
2 Tbsp nutritional yeast
3 Tbsp white wine (or rooibos tea)
- Chop the potatoes in big chunks and boil until done but very firm. Then semi-mash the potatoes.
- Chop the spinach and cook with the chopped garlic and the wine (or substitute for water or tea) for 3 or 4 minutes until it's soft.
- Mix everything in a bowl and let it rest until it's cool enough for you to touch it without burning your hands.
- Make small balls, place on a 'Spray and Cooked' tray and bake for 15 minutes at 220°C.
Serves 4 people
Recipe supplied by Toni Brockhaven, Cape Town, South Africa
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