Thanks to Shop.Cook.Make for this wonderful recipe.  I’ve modified it several times over the last 6 months, sometimes using turnip or mustard greens (instead of spinach), green onions (instead of chives), and/or cilantro (instead of cumin).  I finally arrived at that point in summer where it could be made using just ingredients from my garden (except the cumin).  With this batch, I also added a Jalapeno pepper to give them a little more kick.

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Vegan Potato and Spinach Balls

3 Potatoes (any type)
3 cloves of Garlic
2 or 3 cups of Spinach fresh or frozen (or any other leafy green) – I used turnip greens
1 tbsp Basil
2 tbsp Chives – I used green onions
2 tbsp Parsley
1/2 tsp Cumin
2 tbsp Nutritional Yeast (optional)
3 tbsp White Wine (optional)

Chop the potatoes in big chunks and boil until done but very firm (about 6 minutes). Add some salt to the water if you want. You can use frozen spinach. Just make sure to get all the water out before cooking.

Chop the Spinach (or other greens). Cook in a pan with the chopped garlic and the wine (or substitute for water) for 3 or 4 minutes until it’s soft.

Chop the herbs (if fresh). Dried can be used also.

Mix everything in a bowl, (including the nutritional yeast if you have it on hand) and let it rest until it’s cool enough for you to touch it without burning your hands.

Then proceed to make small balls (like meatballs). Use cooking spray in the pan.

Bake for 15 minutes at 450 degrees.