Sweet potato and baby spinach balls
Yummy and decadent and you can eat these balls in one pop. This recipe makes balls really healthy - and the kids will love them! Source: kidspot
- Suitable from
- Finger foods (BLW)
- Total time
- 45min
- Makes
- 6servings
- Iron
- 0.1mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
None
Ingredients
- Sweet potato2 ,cut into pieces, peeled
- Coconut milk2 tbs
- Spinach1 cup
- Garlic1/2 tsp
- Spices, cumin1 tsp
- Salt1/2 tsp
Steps
Deep fry each ball for 5 - 6 minutes or until golden. Place on a paper sheet to drain, and then eat hot!
Put a large pot of salted water on the stove to boil. Cut up the sweet potato (or potato if you like) - and cook until tender (about 20 minutes)
Heat the Deep Fryer until hot.
Mash the sweet potato until smooth. Add the coconut milk. Stir in the baby spinach and add the Stonemill Cumin, Stonemill Granulated Garlic and Stonemill Salt.
Roll into 4cm balls. Place in the fridge for 20 minutes or so to firm up.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 13kcal
- Protein
- 0.2g
- Fat
- 0.5g
- Carbs
- 2.0g
- Carbs59%
- Protein6%
- Fat35%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 6 servings per recipe
Amount per serving
Calories
13
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.