Crispy Potato Spinach Balls

I wasn’t really planning on a new recipe last night…..especially these Crispy Potato Spinach Balls.  

But I am SO GLAD I made these!

Crispy Crunchy on the Outside – Creamy Potato Goodness on the inside!

Absolutely PERFECT for your next get together or potluck…. or just for snackin’..

Crispy Potato Spinach Balls | Brand New Vegan

Like I said, this recipe was totally unplanned.  But when I saw a tub of Spinach that looked like ….

Well….  you KNOW what Spinach can look like after you’ve forgotten it in the fridge for awhile…..  sort of like cucumbers….

You ever reach your hand into your Veggie Drawer and accidentally discover a cucumber that had been hiding in there since last winter?   Let’s just say it’s NOT a very pleasant feeling……

{shudder}

Ok, ok – my fridge isn’t really THAT bad but still ….. I knew I had to use this Spinach soon or face the slimy consequences.  

So making these Potato Spinach Balls was actually PERFECT timing!  And a special bonus just for you – they are pretty darn tasty too!

And with a splash of Malt Vinegar?  Now we’re TALKING!

And did I mention these are 100% Fat Free?

Be still my heart…..

Crispy Potato Spinach Balls

Wash and quarter about 4 medium potatoes.  I used Yukon Golds but any kind will work.

Drop these in a pot of cold water and bring to a boil, adding a pinch of salt if you’re so inclined.  Once the pot begins to boil, set your timer for 5 minutes.  We want them a little soft, but not TOO soft.  We’re not making mashed potatoes here!

In another pot, (yeah this is a 2 pot recipe but it cleans up easily), we’re going to add our spinach.

I grabbed about 2 good-sized handfuls of fresh spinach.  It will look like a lot – but it shrinks down quite a bit so no worries.  I suppose you could also use Kale if you’re into that sort of thing but for me…..

I had Spinach that was going to go bad if I didn’t use it up ….so Spinach it was.

Add your chopped Spinach to the pot with about 4 cloves of minced Garlic.  Now add 2 Tbs of your favorite Veggie Broth and 1 Tbs of Apple Cider Vinegar and start that heating up.

It may not look like much liquid, but it’s plenty.  Just keep stirring things around and the Spinach will begin to wilt.  After about 5 minutes on Medium Heat it should have reduced down a lot.

Not TOO mushy, but soft and….. well…..  wilted..

Crispy Potato Spinach Balls | Brand New Vegan

It’s hard to be witty at 6:00 in the morning….ok?  

Drain your potatoes really well and put them back into the pot.  Add your Spinach, all the seasonings, and the Nutritional Yeast and start mashing.  The goal is to just break up the potatoes and mix everything together.

Like I said – we’re NOT going for creamy mashed potatoes here – so some small chunks are fine.

Line your favorite cookie sheet with Parchment Paper and let’s start making Potato Balls.

Here’s the thing I learned about Potato Balls…… the smaller they are  – the more they crisp up.

I used a ¼ cup measuring cup to scoop the mixture into balls and it made about 15 of them.  Looking back, I”d go a little smaller and make more of them – but that’s just me.

As you roll up your Potato Spinach Balls – roll them around in some Panko Bread Crumbs before placing them on your cookie sheet.  This will ensure that EXTRA crunch factor we all love so much.

Now simply plop these into a 450° F oven for about 20-25 minutes or so and you’re all set for some Crispy Potato Magic.

I even turned the broiler on for an extra 5 minutes to REALLY add some crunch.

Now it’s simply a matter of finding that perfect dip.

Me?  I’m a midwestern Ketchup guy through and through.  But I got to tell you, a splash of Malt Vinegar on these things is simply AMAZING!  You gotta try it.

Enjoy those carbs!

Print

Crispy Potato Spinach Balls

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

These Potato Spinach Balls are Crispy & Crunchy on the Outside - Smooth & Creamy on the inside! And 100% Fat Free! Absolutely perfect for snackin'....

Course: Appetizer

Cuisine: American

Servings: 15 -20 Potato Balls

Author: Chuck Underwood

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

Instructions

1. Wash and quarter 4 medium potatoes and add to a large pot
2. Add enough cold water to cover and bring to a boil
3. Add a pinch of salt and let boil for 5 minutes
4. Remove from heat
5. Wash and chop 2 large handfuls of fresh spinach
6. Add to a separate pot along with garlic, vinegar, and veggie broth
7. Saute until wilted - about 5 minutes on medium heat - stirring often
8. Drain potatoes and roughly mash them in the pot
9. Add spinach and remaining seasonings and mash/mix well
10. Once mixture is cool to touch, form 15-20 balls and roll in bread crumbs
11. Place on parchment lined cookie sheet and bake at 450 F for 20-25 minutes
12. Broil an additional 5 minutes if desired for extra crispiness

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