Vegan Spinach Bites recipe

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Ingredients

1 pound Idaho potatoes, peeled and cut into 2-inch chunks
2 bunches fresh spinach, divided
3 tablespoons canola oil, divided, or more as needed
1 onion, minced
3 cloves garlic, minced
3 tablespoons water
1 tablespoon flaxseed meal
1 teaspoon baking powder
½ teaspoon salt
¼ cup all-purpose flour

Nutrition Info

94.6 calories
carbohydrate: 12.9 g
cholesterol: : -
fat: 4 g
fiber: 2.6 g
protein: 3 g
saturatedFat: 0.3 g
servingSize: -
sodium: 185.8 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Allow to cool to room temperature, about 30 minutes.

  2. Run 1/2 cup spinach through a juicer according to manufacturer's instructions, add to cooled potatoes and mash until smooth.

  3. Pulse remaining spinach in a food processor until finely chopped. Add to mashed potatoes.

  4. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic, cook and stir until fragrant, about 5 minutes. Let cool slightly, about 10 minutes. Stir into mashed potatoes.

  5. Mix water and flaxseed meal together in a small bowl, let sit until thickened, about 5 minutes. Add to mashed potatoes with baking powder and salt, mix to combine. Form into patties. Dust both sides of patties generously with flour.

  6. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  7. Heat 1 tablespoon oil in a large skillet over medium heat. Cook patties in batches until a pale crust forms, about 3 minutes per side. Repeat with remaining 1 tablespoon oil and patties. Transfer pan-fried patties to baking sheet.

  8. Bake in the preheated oven until golden brown and cooked through, about 10 minutes.

Recipe Yield

1 dozen

Recipe Note

Spinach bites that are allergen-friendly for my little guys. Flour keeps them from sticking and gives them a great crust on the outside. Baking dries up the spinach filling and prevents it from being too gooey.

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