Gluten-Free Vegan Spinach and Potato Balls
Delight in these Gluten-Free Vegan Spinach and Potato Balls—a flavorful, crispy snack or appetizer that’s packed with wholesome ingredients and perfect for those with dietary restrictions! Featuring creamy mashed potatoes, nutrient-rich spinach, and a hint of savory spices like paprika and cumin, these bite-sized treats are coated in gluten-free breadcrumbs for an irresistibly crunchy finish. Whether baked for a healthier option or lightly pan-fried for extra crispiness, these versatile balls are simple to prepare and ready in just 40 minutes. Plus, they’re completely plant-based, with a flaxseed “egg” binding the mixture together. Serve them warm alongside vegan mayo, ketchup, or a tahini dip to elevate your snacking experience. Perfect for parties, meal prep, or as a satisfying side dish, this recipe ensures that gluten-free and vegan eating is as delicious as ever!
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Recipe Information
Ingredients
- 3 medium (about 500g) Potatoes
- 2 cups (loosely packed) Fresh spinach
- 1 cup Gluten-free breadcrumbs
- 0.33 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 2 minced Garlic cloves
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground paprika
- 0.25 teaspoon Cumin powder
- 2 tablespoons (optional, as needed) Cooking oil (for frying or baking)
Instructions
Peel and chop the potatoes into evenly sized chunks for quicker cooking. Boil them in a pot of salted water for about 12-15 minutes, or until fork-tender. Drain and mash them until smooth. Set aside to cool slightly.
While the potatoes are cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow it to cool slightly, then chop the spinach finely.
In a small bowl, combine the ground flaxseed with 3 tablespoons of water to make a flax 'egg'. Let it sit for 5 minutes until it thickens.
In a large mixing bowl, combine the mashed potatoes, chopped spinach, flax egg, chickpea flour, nutritional yeast, salt, black pepper, paprika, and cumin powder. Mix well until fully combined and a sticky dough forms.
Scoop out about 1-2 tablespoons of the mixture and roll it into a ball with your hands. Repeat with the rest of the mixture, placing the balls on a tray or plate.
Spread the gluten-free breadcrumbs on a shallow plate. Roll each ball in the breadcrumbs to coat them evenly.
Choose your cooking method: Frying: Heat enough cooking oil in a skillet over medium heat. Fry the balls for 2-3 minutes on each side until golden brown and crispy. Drain on a paper towel. Baking: Preheat your oven to 400°F (200°C). Place the balls on a parchment-lined baking sheet and lightly spray or brush them with cooking oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Serve warm as a snack, appetizer, or side dish. They pair beautifully with vegan mayo, ketchup, or a creamy tahini dip.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 529.3 g | 192% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 30.3 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 8864 mg | 189% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
