Crispy Potato Spinach Balls

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh
  • 4 Cloves Garlic
  • 1 tbsp Parsley, dried
  • 4 Potatoes, medium
  • 2 Handfuls Spinach, fresh

• Canned Goods

  • 2 tbsp Vegetable broth, low-sodium

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 2 tbsp Nutritional yeast

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

Found on brandnewvegan.com

Description

Ingredients

• 4 medium Potatoes, I like Yukon Golds
• 2 Handfuls Fresh Spinach
• 4 Cloves Garlic, minced
• 2 Tbs Vegetable Broth, Low Sodium
• 2 Tbs Nutritional Yeast
• 2 Tbs Fresh Basil
• 1 Tbs Apple Cider Vinegar
• 1 Tbs Dried Parsley
• 1 Tbs Italian Seasoning
• ½ tsp Ground Cumin
• ½ cup Panko Bread Crumbs for coating

Directions

• Wash and quarter 4 medium potatoes and add to a large pot
• Add enough cold water to cover and bring to a boil
• Add a pinch of salt and let boil for 5 minutes
• Remove from heat
• Wash and chop 2 large handfuls of fresh spinach
• Add to a separate pot along with garlic, vinegar, and veggie broth
• Saute until wilted - about 5 minutes on medium heat - stirring often
• Drain potatoes and roughly mash them in the pot
• Add spinach and remaining seasonings and mash/mix well
• Once mixture is cool to touch, form 15-20 balls and roll in bread crumbs
• Place on parchment lined cookie sheet and bake at 450 F for 20-25 minutes
• Broil an additional 5 minutes if desired for extra crispiness

Nutrition