Low Carb Vegan Spinach and Potato Balls

Delight in the wholesome flavors of these Low Carb Vegan Spinach and Potato Balls, a light yet satisfying plant-based twist on a comfort food classic. Packed with nutrient-dense ingredients like cauliflower, fresh spinach, and almond flour, these bite-sized delights are low in carbs but full of flavor. Nutritional yeast adds a cheesy, savory kick, while flaxseed binds the mixture for a perfect texture that’s both crispy and tender. Quick to prepare and oven-baked to golden perfection, these vegan spinach and potato balls are a guilt-free appetizer, snack, or side dish. Serve them with your favorite vegan dipping sauce, such as creamy tahini or tangy marinara, to elevate any meal. With a prep time of just 20 minutes and an irresistible combination of healthy and delicious, this recipe is perfect for vegans and anyone seeking a low-carb treat!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Cauliflower florets
• 1 cup Fresh spinach, chopped
• 0.5 cup Almond flour
• 2 tablespoons Nutritional yeast
• 2 cloves Garlic, minced
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil
• 1 tablespoon Parsley, finely chopped

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes, or until they are soft and tender.

Step 3

While the cauliflower is cooking, mix the ground flaxseed with 5 tablespoons of water in a small bowl and let it sit for 5 minutes. This will create a flax egg for binding.

Step 4

Transfer the steamed cauliflower to a food processor and pulse until it forms a smooth mash. Be careful not to over-puree; you want it mashed, not liquidy.

Step 5

In a large mixing bowl, combine the mashed cauliflower, chopped spinach, almond flour, nutritional yeast, minced garlic, flax egg, salt, pepper, and parsley. Mix all the ingredients well to form a dough-like consistency.

Step 6

Using your hands, form small balls (roughly 1.5 inches in diameter) from the mixture. Place them onto the prepared baking sheet, leaving some space between each ball.

Step 7

Brush the tops of the spinach and potato balls with olive oil to help them crisp up while baking.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and firm to the touch.

Step 9

Remove from the oven and let them cool slightly before serving. These are wonderful on their own or served with a vegan dipping sauce like tahini or marinara.

Nutrition Facts

Serving size	(447.3g)

Amount per serving	% Daily Value*
Calories	593.3

Total Fat 44.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1311.8mg	0%
Total Carbohydrate 33.8g	0%
Dietary Fiber 17.0g	0%
Total Sugars 6.1g
Protein 25.3g	0%

Vitamin D 0IU	0%
Calcium 272.4mg	0%
Iron 6.6mg	0%
Potassium 1352.3mg	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: 62.9%

Protein: 15.9%

Carbs: 21.2%