For the spinach balls

250g/9oz spinach

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

Vegetarian Gluten Free and Low FODMAP Recipe -  Spinach balls with roasted red pepper sauce
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