Vegan Spinach Bites
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Recipe Summary Vegan Spinach Bites
Spinach bites that are allergen-friendly for my little guys. Flour keeps them from sticking and gives them a great crust on the outside. Baking dries up the spinach filling and prevents it from being too gooey.Ingredients | Vegan Battenburg1 pound Idaho potatoes, peeled and cut into 2-inch chunks2 bunches fresh spinach, divided3 tablespoons canola oil, divided, or more as needed1 onion, minced3 cloves garlic, minced3 tablespoons water1 tablespoon flaxseed meal1 teaspoon baking powder½ teaspoon salt¼ cup all-purpose flourDirectionsPlace potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Allow to cool to room temperature, about 30 minutes.Run 1/2 cup spinach through a juicer according to manufacturer's instructions; add to cooled potatoes and mash until smooth.Pulse remaining spinach in a food processor until finely chopped. Add to mashed potatoes.Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 5 minutes. Let cool slightly, about 10 minutes. Stir into mashed potatoes.Mix water and flaxseed meal together in a small bowl; let sit until thickened, about 5 minutes. Add to mashed potatoes with baking powder and salt; mix to combine. Form into patties. Dust both sides of patties generously with flour.Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.Heat 1 tablespoon oil in a large skillet over medium heat. Cook patties in batches until a pale crust forms, about 3 minutes per side. Repeat with remaining 1 tablespoon oil and patties. Transfer pan-fried patties to baking sheet.Bake in the preheated oven until golden brown and cooked through, about 10 minutes.Info | Vegan Battenburgprep:
15 mins
cook:
41 mins
additional:
45 mins
total:
1 hr 41 mins
Servings:
12
Yield:
1 dozen
TAG : Vegan Spinach BitesAppetizers and Snacks, Snacks, Kids, Healthy,