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spinach balls


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Tempo de preparo

1 hour(s)


26 servings

  • Ingredients
  • Recipe
  • Potato4 unit(s)
  • Spinach bunch1 unit(s)
  • Cooked chickpeas1.5 cup
  • Flaked Corn Flour*1/3 cup
  • Cassava flour biju**1/2 cup
  • Seasonings to taste
  1. Start by peeling the potatoes and taking them to cook in salted water until they are very soft. For reference, I cut each potato into 8 pieces and let it cook for 15 minutes (counted after the water boiled). Drain well and reserve.
  2. Cut spinach into small strips. Also cut the stalks into thin slices (no waste here)! In a frying pan, sauté onion and garlic in a little oil, place the spinach and stalks, season with salt and black pepper and let it sauté until all the water that the spinach releases dries up. Turn off the heat and set aside.
  3. In a large bowl, add the chickpeas and mash well until it becomes a paste. You can also run the processor if you prefer. Add the potato and do the same process: mash well until it becomes a puree. Season with salt, black pepper, a teaspoon of coriander seed powder and a teaspoon of turmeric or turmeric (optional, you can use whatever seasonings you like). Add spinach, cornmeal and mix well until you get a homogeneous mass.
  4. With the help of a tablespoon, form balls and pass the manioc flour (season with salt and pepper) to coat. Place the balls in a greased shape with olive oil or oil. Bake in a preheated oven (230°) for 30 minutes, turning halfway through to brown evenly!
  5. *you can substitute the same amount of oatmeal. **you can substitute the same amount of panko or breadcrumbs.

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