Ingredients
- 2 x 250g packets Frozen Spinach, thawed and drained
- 2 small onions, diced
- 2-3 cloves garlic, diced
- 2 1/4 cups bread crumbs
- 1/4 cup dried mixed herbs of your choice (OR 1/2 cup fresh diced herbs)
- 6 chia or flax eggs (6Tbsp flax + 1.5cups hot water)
- 1/4 cup oil, rice bran preferably
- 1/2 cup nutritional yeast flakes
- 2 tsp salt
- 1/2 - 1 tsp black pepper
Instructions
- Preheat oven to 180*C (fan forced)
- Defrost spinach overnight or in the microwave, drain well by squeezing manually or pressing into a wire strainer.
- Chop onions and garlic roughly and transfer to a blender cup, add the cooled thickened 'eggs' to the blender cup contents and puree. (If not using a blender, chop and mince vegetables and sauté in oil to soften, add 'eggs' and herbs later.)
- Transfer spinach, oil, herbs, seasonings and the puree to a large mixing bowl and stir to combine.
- Add breadcrumbs or equivalent starch and combine well.
- Prepare biscuit trays with baking paper.
- Put on some thin rubber gloves and select a size for rolling your spinach balls. (Depending on your use for Spinach balls, you may choose to roll the balls into 1 Tbsp worth or 2 tsp sized balls.)
- Arrange the balls on the biscuit tray, they do not spread very much so you can place them quite close together. (The batter makes approximately 60 walnut sized balls (1 Tbsp), you may need to do them in batches.)
- Bake for 20 minutes for 1 Tbsp size, and 15 minutes for 2 tsp sized balls.
Notes
Spinach balls can be made gluten free by making your own bread crumbs from appropriate bread or using quinoa instead.
The low-fodmap crowd can enjoy by using 1/8tsp asafoetida in warmed oil, and substituting finely diced sauteed white cabbage for onion.
You can supplement the breadcrumbs with couscous or panko if necessary.
If you don't have a problem with dairy products, you can use Parmesan cheese instead of the nutritional yeast, Just be aware that most Parmesan contains animal rennet which makes the dish not vegetarian. If you are happy eating dairy products look for those that use non animal rennet, rather than endorsing the extra level of cruelty when the vegetarian rennet is a cheaper and more humane option.
Using the blender for the onions and garlic really helps with even distribution and a smooth paste for easy rolling.
Spinach balls are a great side for Lasagna, baked dinners or as a finger food to snack on. Consider using excess leftover spinach balls as meatballs in a bolognese, or as a layer in a vegetarian lasagna or moussaka.
You can easily halve this recipe, but the balls freeze well and are very 'moreish'.