Gluten-Free Vegan Spinach and Potato Balls

Savor the irresistible flavors of these *Gluten-Free Vegan Spinach and Potato Balls*, a wholesome, plant-based twist on a classic comfort food. Made with tender mashed potatoes, vibrant fresh spinach, and gluten-free breadcrumbs, these crispy-on-the-outside, soft-on-the-inside bites are perfect as a snack, appetizer, or side dish. Nutritional yeast and a blend of spices like paprika and cumin elevate the flavor profile, while a flaxseed "egg" keeps them fully vegan and hearty. Whether baked or pan-fried to golden perfection, these versatile bites are easy to prepare with just 20 minutes of prep time. Serve them warm with your favorite dipping sauces like creamy tahini or zesty vegan mayo for the ultimate gluten-free indulgence!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium (about 500g) Potatoes
• 2 cups (loosely packed) Fresh spinach
• 1 cup Gluten-free breadcrumbs
• 0.33 cup Chickpea flour
• 2 tablespoons Nutritional yeast
• 2 minced Garlic cloves
• 1 tablespoon Ground flaxseed
• 3 tablespoons Water
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Ground paprika
• 0.25 teaspoon Cumin powder
• 2 tablespoons (optional, as needed) Cooking oil (for frying or baking)

Directions

Step 1

Peel and chop the potatoes into evenly sized chunks for quicker cooking. Boil them in a pot of salted water for about 12-15 minutes, or until fork-tender. Drain and mash them until smooth. Set aside to cool slightly.

Step 2

While the potatoes are cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow it to cool slightly, then chop the spinach finely.

Step 3

In a small bowl, combine the ground flaxseed with 3 tablespoons of water to make a flax 'egg'. Let it sit for 5 minutes until it thickens.

Step 4

In a large mixing bowl, combine the mashed potatoes, chopped spinach, flax egg, chickpea flour, nutritional yeast, salt, black pepper, paprika, and cumin powder. Mix well until fully combined and a sticky dough forms.

Step 5

Scoop out about 1-2 tablespoons of the mixture and roll it into a ball with your hands. Repeat with the rest of the mixture, placing the balls on a tray or plate.

Step 6

Spread the gluten-free breadcrumbs on a shallow plate. Roll each ball in the breadcrumbs to coat them evenly.

Step 7

Choose your cooking method: Frying: Heat enough cooking oil in a skillet over medium heat. Fry the balls for 2-3 minutes on each side until golden brown and crispy. Drain on a paper towel. Baking: Preheat your oven to 400°F (200°C). Place the balls on a parchment-lined baking sheet and lightly spray or brush them with cooking oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

Step 8

Serve warm as a snack, appetizer, or side dish. They pair beautifully with vegan mayo, ketchup, or a creamy tahini dip.

Nutrition Facts

Serving size	(1960.0g)

Amount per serving	% Daily Value*
Calories	2914.3

Total Fat 62.6g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 4358.8mg	0%
Total Carbohydrate 529.3g	0%
Dietary Fiber 51.8g	0%
Total Sugars 30.3g
Protein 72.3g	0%

Vitamin D 0IU	0%
Calcium 503.3mg	0%
Iron 26.4mg	0%
Potassium 8864.2mg	0%

*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.

Source of Calories

Fat: 19.0%

Protein: 9.7%

Carbs: 71.3%