Spinach Potato Puffs

By Dani Taylor

Ingredients

• 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

Directions

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