I’m pretty sure these are my favorite appetizers as of this moment, and think they’re a great way to welcome unsuspecting guests to your very flavorful vegan kitchen!
Inspired by JL Fields and her Kale and Potato Nuggets recipe from The Vegan Air Fryer, these are extremely nutritious and happily addictive. You’re seeing potatoes, sweet potatoes, onions, and greens in a combination of crispy and delicious, with one extra secret. Shhh…I add beets for more color and phytonutrient action! But do not fear. The flavor of the beets is not at all assertive here.
I like to air fry them (directions below) but if you don’t have an air fryer, try baking them at 425 degrees in the oven for around 20 minutes, instead. xo
SWEET POTATO SPINACH BALLS
1 onion, minced
1 shallot, minced
5 ounces of fresh baby spinach (or baby kale), chopped
1 pound sweet potatoes, peeled and steamed
1 pound russet potatoes, peeled and steamed
8 ounces cooked beets, finely diced or minced
sprinkle of onion powder
Salt and pepper, to taste
Heat a large skillet (Scanpan is my favorite), over high heat. Add the onion, and dry sauté until the onion becomes translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Add shallot, and continue to sauté until golden. Add the spinach (or kale), and continue to sauté for about 2 minutes, until wilted. Transfer to a large bowl.
To the bowl of cooked vegetables, add cooked sweet potato and smashed white potato. Stir in the beets. Season with onion powder, salt, and pepper. Combine well with clean hands.
Form 1-inch balls, and place about 12 of them at a time in the basket of an air fryer (I love my Philips), and cook for approximately 10-14 minutes at 400 degrees, or until golden brown, shaking the basket at around 6 minutes.
(Inspired by JL Fields and her Kale and Potato Nuggets recipe from The Vegan Air Fryer)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen