Vegan Spinach Bites Recipes

SPINACH AND KALE BITES

Steps:

• Preheat oven to 375 degrees.
• In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt about 1 to 2 minutes.
• Place cooked contents into a food processor along with one chopped scallion and pulse for several seconds. Transfer mixture to a medium-size mixing bowl.
• Add one egg, 2/3 cup of panko bread crumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of cayenne pepper.
• In a second smaller bowl or dish, pour some panko bread crumbs. Take a teaspoon full of the spinach and kale mixture into your hand. Make a small ball with your hands (larger than a quarter, smaller than a golf ball).
• Gently roll the ball into panko bread crumbs to coat evenly.
• Lightly spray the baking sheet with cooking spray. Place the spinach and kale bites onto the baking sheet. Bake for 20 to 35 minutes. Serve warm.
• Yields: 20 bites

VEGAN SPINACH BITES

Steps:

• Place 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.

SPINACH & FETA FALAFEL BITES

Steps:

• Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water - do this really well or your falafels will be too soft. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Roll into tbsp-sized balls with wellfloured hands, then flatten into patties.
• Fry in batches in vegetable oil for 2-3 mins each side, then leave to cool. Place on a baking tray, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 180C/160C fan/ gas 4 for 5-10 mins. Serve with tzatziki.