Air-Fried Potato Spinach Puffs

I love taking whole-food plant-based shortcuts, and using frozen greens might be at the top of my list.

I throw frozen organic spinach, kale, or mixed greens into a hot pan (while still frozen) along with a freshly sliced shallot, and simply pan-sauté the shallot with the greens, and season with salt and pepper or/and hot sauce. Delicious!

But the next step is even better…

Since I almost always have leftover mashed potatoes on hand, I often blend them with the hot greens mixture, and make these fabulously easy Air-Fried Potato Spinach Puffs.

Mmm…these really are simple – yet deliciously crispy. I hope you get a chance to try them too. : )

AIR-FRIED POTATO SPINACH PUFFS

  • Servings: makes 12 to 16 puffs
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1 shallot, finely sliced
12 ounces of frozen spinach
1 cup mashed potatoes*

Instructions

Heat a large skillet (Scanpan is my favorite), over high heat. Add shallots to the hot pan.

Carefully distribute the frozen spinach over shallots. Dry sauté together, stirring occasionally, until shallots become almost golden, and spinach is tender. Scrape the pan as needed while it cooks through, until all the moisture from the spinach has been absorbed. Remove from heat.

Measure 1/2 cup of the spinach mixture and transfer to a large bowl. Refrigerate the remainder of spinach for another use.

To the bowl of cooked spinach, add mashed potatoes. Combine well with clean hands.

Form 1-inch balls, and place in the basket of an air fryer (I love my Philips), and cook for 12 to 14 minutes at 400 degrees, shaking the basket at around 8 minutes.

Serve immediately.

* Mashed Potatoes

4 Yukon Gold potatoes
soy milk, plain unsweetened
dash of onion powder
kosher salt
coarsely ground black pepper

To make mashed potatoes, peel and chop potatoes. Place potatoes in a pot of water, and bring to a boil. Cover, reduce heat, and continue to simmer until tender. Drain potatoes, and mash until creamy with soy milk and seasonings, to taste.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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