SPINACH POTATO BALLS

I wanted to post this recipe months ago but I always failed in taking a decent photo so today I am really excited that finally this recipe is going public!

Again, I hate spinach but I eat it in my creamed spinach recipe shared earlier & in these cheese-y ooey gooey potato spinach balls!

The idea of mashed potato balls is not new but the exciting addition is spinach! Not only spinach but also tons of cheese which melts to give you these cheese-y potato spinach bombs!

Few ingredients yet the result is epic!

Don’t be shocked from the long directions (below), the recipe is very easy but I am just writing in details! Please follow the frying directions in order to avoid making the balls burst while frying!

SPINACH POTATO BALLS

  • Servings: 20-24 balls
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 kg potato boiled بطاطس مسلوقة
  • 1/2 kg fresh spinach سبانخ
  • 1 cup red cheddar grated
  • 1 cup yellow cheddar grated
  • 2 1/2 tbsp breadcrumbs بقسماط
  • 1 small garlic clove minced
  • 1 tsp olive oil
  • salt & pepper

For the coating:

  • 2 eggs بيض
  • splash of water
  • pinch of pepper رشة فلفل
  • 1 cup breadcrumbs بقسماط

Directions:

  • Drain the boiled potatoes & mash with a masher until there are no lumps. Set aside.
  • Discard the spinach stems. Heat a large pan over medium heat. Add the spinach leaves & cook for about 2 minutes, stirring constantly, until wilted. Remove the spinach & place in a sieve. Press on the spinach with a spoon to squeeze out as much liquid as possible. With a sharp knife, chop the spinach into tiny pieces. The spinach will become a little watery at this point. Return the spinach to the sieve & press on it again with a spoon to squeeze out any remaining water.
  • In the same pan you used for the spinach, sautee the garlic in olive oil until soft but not browned.
  • Mix the spinach & sauteed garlic with the mashed potato. Set the mixture aside to cool completely.
  • Once the mixture is cooled, stir in the cheese. Add 2 1/2 tbsp breadcrumbs & season with salt & pepper. Shape the potato spinach mixture into balls, slightly smaller than a ping pong ball.
  • In a small bowl, whisk the eggs, water & pepper together. Put the breadcrumbs in another plate.
  • Dip the balls in the egg then coat with the breadcrumbs then dip again in the egg & coat with the breadcrumbs until well coated (You will dip the balls in the eggs & breadcrumbs twice).
  • To fry IMMEDIATELY: Heat a pot filled with oil over high heat. When the oil is hot, deep fry the balls & keep rolling them with a fork (to make sure they are fried evenly on all sides) for about 1 minute or until golden brown. Serve immediately with sour cream.
  • To freeze: Arrange the balls on a tray & place in the freezer for 1 hour or until frozen. You can now put the balls in zip lock bags & they won’t stick together.
  • To fry from freezing: Place the balls on a plate on the kitchen counter until they are totally thawed. Press gently with your fingers; they have to be totally soft & defrosted. Fry according to the above step.

Notes:

  • Make sure the spinach has no water before adding it to the potato.
  • Make sure you are using good quality red & yellow cheddar.
  • Use a small garlic clove not large.
  • If you feel the mixture is too soft while shaping the balls, add an extra tbsp of breadcrumbs.
  • The double breadcrumb coating is important to prevent the cheese from oozing out while frying.
  • If you fry the balls cold (from the fridge), the cheese won’t melt & they will be cold inside. You have to bring them to room temperature then fry.
  • You have to make sure the oil is hot & covering the potatoes while frying otherwise the cheese will start oozing out before they are done.
  • In the summer, the frozen balls are defrosted in about 1 hour but they take about 4 hours to come to room temperature in the winter.

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