Friday, 2 August 2013

Spinach & Sweet Potato Balls

I came across this recipe online and thought I'd give a go and also share it with you. It is inspired by the Austrian and Central European Knödel dish, which are essentially rounded potato or flour dough balls poached in water or stock and sometimes pan-fried.


  • 2 medium sweet potatoes, peeled and cut into cubes
  • 1 1/2 cup wilted spinach (see instructions below)
  • 1 large brown onion, diced
  • 2 tbsp olive oil
  • 2 garlic cloves, diced
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 1/2 tsp Himalayan Rose Pink Crystal Salt
  • 2/3 tsp ground black pepper
  • 1 tbsp coconut flour
  • Oil for frying (coconut oil or oil of your choice)

  1. To get 1 1/2 cups of wilted spinach you can either use frozen spinach and place it in really hot water to thaw out and then squeeze as much water out with your hands so you’re left with soft, wet but not dripping spinach mass you can chop; or you can get 2 bunches of spinach and sauté them in a little water for about one minute until they are completely moist and shrunk in size (that’s what wilted looks like). Then cool down and squeeze the excess water out before chopping.
  2. Place cubed sweet potato in a saucepan of cold water and bring to boil. Cook for 10 minutes until soft when poked through with a knife.
  3. Heat 2 tablespoons of olive oil and sauté onion for 10 minutes on medium/low heat until translucent and golden brown. Add chopped spinach, garlic, lemon zest and cook for 3-4 minutes. Drizzle with lemon juice.
  4. Strain the sweet potato completely and return to a bowl. Mash with a fork or a potato masher, it’s ok if it’s not completely smooth. Add spinach mix, salt, pepper and coconut flour and mix well together.
  5. Heat a thin layer of coconut oil in a frying pan until sizzling hot and turn to medium heat. Wet your hands and roll equal amounts of potato and spinach mixture into small balls, a bit smaller than a golf ball. Gently place in a hot frying pan, leaving a little space in between balls. Fry for 2 minutes on each side, until golden brown crust forms, making sure to turn over gently using a fork and a spatula.  Make sure they’re evenly crispy. Add a little more oil as needed. Serve with lemon wedges and your choice of meat or fish if you’re having these as a side dish.
Preparation time: 15 minutes
Cooking time: 20 minutes


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