Hey there, fellow food adventurers!
Feeling a bit 'blah' with your usual snack routine? I totally get it. Sometimes, you just need a little something that's both good for you and ridiculously tasty. That's where these amazing Spinach Power Balls come in!
I've been on a bit of an Italian food kick lately, dreaming of those simple, flavourful dishes that make you feel like you're sitting at a sunny trattoria. These little green gems are inspired by one of my favourite dishes, with a little healthy, plant-based magic thrown in for good measure. I've swapped out the usual Parmesan and eggs for flaxseed and nutritional yeast, making them totally vegan and incredibly good for you.
These spinach balls are like little flavour bombs! They're crispy on the outside, soft on the inside, and bursting with goodness. They're not just a tasty snack or appetizer. I love throwing them into a bowl of pasta to bulk it up with veggies and flavour!
They are also a great way to sneak some extra greens into the little ones. My own childhood memories of forced spinach are not good, so creating fun and delicious ways for everyone to get their greens is my current mission in life!
So, ready to get started? Let's dive in!
Yields: Approximately 22 spinach balls Prep Time: 20 minutes Cook Time: 20 minutes
Ingredients:
- 2 tablespoons ground flax seeds or chia seeds
- 2 tablespoons lemon juice (plus zest of 1 lemon, optional)
- 450g fresh spinach
- 3 tablespoons nutritional yeast
- 2 garlic cloves, finely grated
- Heaped ½ teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
- A generous amount of grated nutmeg, adjust to taste
- 100g coarse breadcrumbs (panko style is ideal, use gluten-free if required)
- Oil for baking or frying
Instructions:
- In a small bowl, mix flax/chia seeds with 2 tablespoons of lemon juice and 60ml (¼ cup) of water. Set aside to thicken.
- Blanch the spinach in boiling water for 1-2 minutes. Then, drain it and immediately plunge into a bowl of iced water to retain its colour. (Or rinse under cold water).
- Squeeze all the water out of the spinach with your hands very thoroughly, before finely chopping it.
- In a mixing bowl, combine all the ingredients except the breadcrumbs and oil. Add the breadcrumbs gradually, ensuring the mixture isn't too dry or too wet. Adjust as needed (you may not need all of them or might need a touch more).
- Form small, walnut-sized balls with your hands and chill them in the fridge for about 2 hours.
- Optionally, roll the balls in more breadcrumbs for extra crispiness, especially if you plan to fry them.
- Bake on an oiled baking tray for 20 minutes at 180°C (355°F), flipping once halfway, or fry in a generous amount of oil until golden brown on all sides.
Notes:
- Shop-bought ground flax may not jellify as well as freshly ground. (Just grind the whole seeds in a coffee grinder at home).
- For the breadcrumbs, I like to use stale pieces of sourdough or similar, smashed up into smaller and bigger pieces. They keep for ages in a jar.
- This recipe is inspired by the flavors of a classic Italian dish but has been given a modern, healthy vegan twist.
Enjoy!
I am pretty sure you'll love these as much as I do. They are easy, healthy, and just perfect for when you need a little bite of happiness. Share your creations on Instagram using the hashtag #SpinachPowerBalls – I can't wait to see your takes on this recipe!
Stay awesome and happy cooking!
Chef Elara x