Spinach balls

• Vegetarian

• Produce

  • 1/4 cup Herbs of your choice - i used coriander, fresh
  • 220 g Spinach, fresh leaves

• Refrigerated

  • 3 Eggs

• Bread & Baked Goods

  • 1 cup Panko crumbs, gluten-free

• Dairy

  • 1/2 cup Cheese - i used noble cheedar from mainland

Found on sweetashoney.co.nz

Description

Ingredients

• 220 g fresh spinach leaves,, trimmed, washed - about 6 cups. It makes about 160g (2/3 cup) of cooked, squeezed and packed spinach
• 3 eggs, size 6
• 1/2 cup (60g) grated cheese - I used noble cheedar from Mainland
• 1 cup (75g) Gluten Free Panko Crumbs,
• 1/4 cup fresh herbs of your choice - I used coriander

Directions

• Preheat oven to 180 C.
• Trim and wash the fresh spinach leaves.
• Place the leaves into a saucepan, add salt and cover with boiling water. Cover and set aside for 3 minutes.
• Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
• Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
• Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
• Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
• If too moist add slightly more crumb until easy to roll as ball with your hands palms.
• Place the balls on a non-stick cookie tray covered with baking paper.
• Bake at 180C for 15-20 minutes or until golden on the top.
• Serve immediately or cold in luchboxes.
• Serve with dips of your choice like pesto, hummus or homemade ketchup.

Nutrition