For the spinach balls
1 tbsp garlic infused oil
1 red chili, finely chopped
1 free-range egg
pinch grated nutmeg
50g/1¾oz grated vegetarian Parmesan style cheese
70g/2½oz gluten free breadcrumbs
salt and freshly ground black pepper
vegetable oil, for frying
For the sauce
Roasted red pepper sauce - click here
Cook the spinach in boiling water for 2-3 minutes, or until all of the leaves have wilted.
Drain and squeeze to remove and excess moisture and chop the spinach.
Mix the spinach, garlic infused oil, chili, egg, nutmeg, vegetarian cheese and gluten free breadcrumbs in a bowl until well combined.
Season with salt and freshly ground black pepper.
Roll the spinach mixture into golf-sized balls and chill in the fridge for 20 minutes.
Heat 2.5cm/1in vegetable oil in a deep, heavy-bottomed pan.
The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
Carefully place a few spinach balls into the hot oil and fry for 3-4 minutes until crisp.
Remove the balls with a slotted spoon and drain onto kitchen paper.
Repeat with the remaining spinach balls.
Serve the spinach balls with the dipping sauce and slices of gluten free bread.
Recipe adapted from: Good Food