Low Sodium Vegan Spinach and Potato Balls

Delightfully savory and packed with wholesome ingredients, these Low Sodium Vegan Spinach and Potato Balls are the perfect guilt-free comfort food. Made with creamy russet potatoes, nutrient-rich spinach, and chickpea flour, these oven-baked delights are low in sodium yet full of flavor, thanks to a clever mix of nutritional yeast, garlic, and onion powder. A crispy, golden breadcrumb coating adds the perfect crunch, while a hint of fresh parsley and lemon juice brightens every bite. Whether served as a satisfying snack, a crowd-pleasing appetizer, or paired with a vegan dip for a complete meal, these plant-based, gluten-free-friendly bites are as versatile as they are delicious. With only 20 minutes of prep time, they're an easy and healthy addition to your meal repertoire!

Nutriscore Rating: 89/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 2 cups Fresh spinach
• 1 cup Chickpea flour
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Olive oil
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Lemon juice
• 1 tablespoon Unsweetened plant-based milk
• 0.5 cup Bread crumbs (gluten-free if needed)

Directions

Step 1

Begin by peeling and cutting the potatoes into evenly sized chunks. Add them to a pot of water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 2

While the potatoes are cooking, heat the olive oil in a skillet over medium heat. Add the fresh spinach and sauté for 3-4 minutes, or until the spinach is wilted. Remove from heat and let cool slightly.

Step 3

Drain the cooked potatoes and transfer them to a large mixing bowl. Mash them using a potato masher or fork until smooth.

Step 4

Finely chop the sautéed spinach and add it to the mashed potatoes.

Step 5

Stir in the chickpea flour, nutritional yeast, garlic powder, onion powder, ground black pepper, fresh parsley, lemon juice, and plant-based milk. Mix until fully combined and a slightly sticky dough forms.

Step 6

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

Step 7

Using clean hands, scoop about 1-2 tablespoons of the potato mixture and form it into a ball. Roll the ball gently in the bread crumbs until evenly coated. Place it onto the prepared baking sheet. Repeat with the remaining mixture.

Step 8

Bake the spinach and potato balls in the preheated oven for 25-30 minutes, or until they are golden brown and firm, flipping them halfway through baking for an even texture.

Step 9

Remove the baking sheet from the oven, let the potato balls cool for a few minutes, and serve warm. They pair well with a vegan yogurt dip or marinara sauce for dipping.

Nutrition Facts

Serving size	(1001.2g)

Amount per serving	% Daily Value*
Calories	1585.2

Total Fat 25.7g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 649.8mg	0%
Total Carbohydrate 282.2g	0%
Dietary Fiber 32.2g	0%
Total Sugars 24.1g
Protein 60.6g	0%

Vitamin D 6.2IU	0%
Calcium 313.0mg	0%
Iron 18.9mg	0%
Potassium 5341.0mg	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: 14.4%

Protein: 15.1%

Carbs: 70.4%