These were adapted from a recipe I found online for Colcannon Puffs. If you read the original recipe, you’ll learn that colcannon is a traditional Irish dish made with mashed potatoes and kale or mashed potatoes and cabbage.
Kale is not impossible to find but it can be hard to come by in Israel, Frozen spinach (תרד), on the other hand, is generally available. The frozen spinach in Israel comes in clusters, so it’s easy to just take out as much as you need. I made some other adjustments to the original recipe and now I can produce spinach potato puffs on demand – without a food processor.
5-6 medium potatoes
8-10 defrosted minced spinach clusters
2 Tbs brewer’s yeast (Israel’s version of nutritional yeast)
1 scant tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp thyme
1/4 tsp black pepper
2 Tbs soy milk
2 Tbs potato starch, corn starch or potato flour
Cut the potatoes into small cubes, put in a large pot and cover with water. Bring to a boil and cook 20-30 minutes until potatoes are tender.
Remove potatoes with a slotted spoon and transfer to a large mixing bowl.
Add all other ingredients and mash with a hand masher.
When cool enough to handle, form mixture into balls about 1″ across.
Place them on parchment paper that has been sprayed with cooking spray.
Bake 20 minutes at 220 degrees.
Carefully turn and bake an additional 20 minutes until lightly golden brown.
Makes about 30 puffs.
As an alternate, somewhat easier prep, you can bake the mixture together as a spinach-potato kugel. And don’t mind me. I put paprika on everything.
Holy Land Vegan 