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  • Vegan Strong

Spinach Potato Puffs

By Dani Taylor


  • 1 pound Idaho potatoes, peeled and cut into 2-inch chunks

  • 2 bunches of fresh spinach

  • 3 tablespoons canola oil, divided, or more as needed

  • 1 onion, minced

  • 3 cloves garlic, minced

  • 5 tablespoons water

  • 1 tablespoon flaxseed meal

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¼ cup all-purpose flour


  1. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Allow potatoes to cool to room temperature, about 30 minutes.

  2. Add 2 Tbsp of water to the cooled potatoes and mash until smooth.

  3. Pulse the spinach in a food processor until finely chopped. Add to mashed potatoes.

  4. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 5 minutes. Let cool slightly, about 10 minutes. Stir into mashed potatoes.

  5. Mix 3 Tbsp water and flaxseed meal together in a small bowl; let sit until thickened, about 5 minutes. Add to mashed potatoes with baking powder and salt; mix to combine. Form into 12 patties. Dust both sides of patties generously with flour.

  6. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  7. Heat 1 tablespoon oil in a large skillet over medium heat. Cook patties in batches until a pale crust forms, about 3 minutes per side. Repeat with the remaining 1 tablespoon oil and patties. Transfer pan-fried patties to baking sheet.

  8. Bake in the preheated oven until golden brown and cooked through, about 10 minutes.

Makes 12 patties.

Nutrition per patty: 95 calories, 12.9g carbohydrates, 4g fat, 3g protein


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