Low Fat Vegan Spinach and Potato Balls
Get ready to enjoy guilt-free snacking with these Low Fat Vegan Spinach and Potato Balls! Packed with wholesome ingredients like fresh spinach, creamy russet potatoes, and nutrient-rich ground flaxseed, these bite-sized delights are big on flavor yet light on calories. A blend of aromatic garlic, nutritional yeast, and smoked paprika gives them a savory depth, while oat flour binds everything perfectly for a soft yet crispy texture after baking. This recipe is completely oil-free except for a light olive oil spray, making it a nutritious and heart-healthy option. Ready in under 45 minutes, these vegan potato balls make an excellent appetizer, snack, or side dish—especially when dipped in your favorite sauce or served alongside a vibrant salad. Perfect for health-conscious food lovers, this easy-to-make recipe will bring a burst of flavor and nutrition to your table!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 3 cups Fresh spinach
- 3 cloves Garlic
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley
- 0.5 cups Oat flour
- 2 tablespoons Ground flaxseed
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and chop the potatoes into chunks, then boil them in a pot of water until fork-tender (about 10-15 minutes). Drain and let them cool slightly.
While the potatoes are cooking, heat a skillet over medium heat and add the spinach. Cook for 2-3 minutes, stirring frequently, until the spinach wilts. Remove from heat and squeeze out any excess water using a clean kitchen towel or paper towels.
Mash the boiled potatoes in a large mixing bowl until smooth. Add the cooked spinach, minced garlic, nutritional yeast, chopped parsley, oat flour, ground flaxseed, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.
Scoop about 1 1/2 tablespoons of the mixture and roll it into a ball using your hands. Place the ball on the prepared baking sheet. Repeat with the remaining mixture, spacing the balls evenly on the sheet.
Lightly spray the top of the spinach and potato balls with olive oil spray for added crispiness (optional).
Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and firm to the touch, flipping them halfway through baking for even browning.
Remove the baking sheet from the oven and let the balls cool for a few minutes before serving.
Serve warm with your favorite dipping sauce or alongside a fresh salad.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 6.3 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3545 mg | 75% | |
*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.
