Potato Spinach Balls are good as an appetizer. Serve with cut crisp vegetables and perhaps a salsa for dipping. An alternative is to use these vegetarian potato balls with spaghetti or other pasta as a main dish.
1 package frozen chopped spinach, 10 ozs., defrosted, drained
3 cups plain cooked mashed potatoes
2 egg whites, slightly beaten
4 cloves garlic, minced
1/2 cup parsley, minced
1/2 teaspoon each ingredient: ground mace, marjoram
Olive oil, or nonstick cooking spray
2 tablespoons, or to taste, Parmesan cheese, fresh-grated
To prepare potato balls, squeeze spinach dry and place in deep mixing bowl. Mix in mashed potatoes, egg whites, garlic, parsley, mace, and marjoram. Using wet hands, shape mixture into 1 1/2-inch balls; place on tray or plate.
Spray a nonstick frying pan and fry potato balls until cooked crisp and golden brown. Remove to serving plate, sprinkle with Parmesan cheese, and surround with cut vegetables.
Serve hot and provide toothpicks.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 86; Total Fat: 1.0g; Saturated Fat: 0.6mg; Cholesterol: 11mg; Sodium: 314mg; Potassium: 382mg;
Milk: 0, Vegetables: 0.5, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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