Vegan Spinach and Potato Balls
Crispy on the outside and tender on the inside, these Vegan Spinach and Potato Balls pack a savory punch in every bite! This plant-based delight combines the heartiness of mashed potatoes with the earthy flavor of sautéed fresh spinach, complemented by aromatic spices like cumin and coriander. Nutritional yeast adds a cheesy, umami twist, while chickpea flour holds everything together with a protein boost. Perfect as a snack, appetizer, or party dish, these golden-brown bites are pan-fried to perfection for a crunchy exterior. Serve them with your favorite dipping sauce or enjoy them on their own for a wholesome, crowd-pleasing treat! Ideal for anyone seeking a vegan, dairy-free, and satisfying option, this recipe is sure to shine on your table.
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Recipe Information
Ingredients
- 500 grams potatoes
- 200 grams fresh spinach
- 1 medium onion
- 2 garlic cloves
- 100 grams chickpea flour (besan)
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- vegetable oil (for frying)
Instructions
Peel and cut the potatoes into chunks. Boil them in a pot of salted water for about 10-15 minutes or until they are tender. Drain and mash using a potato masher or a fork.
While the potatoes are boiling, wash the spinach thoroughly and chop it roughly. In a pan over medium heat, add 1 tablespoon of olive oil and sauté the chopped spinach until wilted, about 3-4 minutes. Remove from heat and set aside.
Finely chop the onion and garlic cloves. In the same pan, add another tablespoon of olive oil and sauté the onions until translucent, about 5 minutes. Add the garlic and sauté for another minute, then remove from heat.
In a large mixing bowl, combine the mashed potatoes, wilted spinach, sautéed onions, chickpea flour, nutritional yeast, cumin, coriander, salt, black pepper, and lemon juice. Mix thoroughly until all ingredients are well incorporated.
Using your hands, shape the mixture into small balls, approximately the size of a golf ball. Place them on a tray lined with parchment paper.
In a large frying pan or skillet, heat vegetable oil over medium heat. Once the oil is hot, carefully place a few spinach and potato balls at a time into the oil. Fry them for about 4-5 minutes on each side or until they are golden brown and crispy.
Use a slotted spoon to remove the fried balls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the vegan spinach and potato balls hot with your choice of dipping sauce or enjoy them as is!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 24.3 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4090 mg | 87% | |
*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.
