when you select any items page will be refresh and focus will be move out of the page butter cashews lemon juice powder potato powder salt spinach

‘Fresh and Creamy’ Spinach-Potato Bites

2 min read time Mar 15, 2023

Description

Description

Get creative this St. Patrick's day and enjoy a plant based treat that tastes great and is packed with veggies.

The original recipe that inspired these is time consuming because it includes having to boil potatoes and spinach, but using our instant mashed potato powder and spinach powder solves that issue.

Our recipe is quick, easy and sure to be a crowd pleaser.

These spinach bites are a great energy boosting snack that anyone will enjoy.

They’re tasty both right out of the pan or at room temperature.

These bites are great as party starters, or to pack for a lunch box, picnic basket or after school snack.

Organic Spinach powder is a good source of fiber, vitamins and minerals. It is made from dehydrated spinach leaves ground into a fine powder.

Our organic lemon juice powder is made by drying freshly squeezed lemon juice at a low temperature to preserve the flavor and nutrients.

In this recipe we used lemon juice powder to keep the dough firm and to add some fresh citrus flavor.

Here’s what you need and how to make your own:

Ingredients:

1 ½ cup instant mashed potato powder
4 cup water to make mashed potatoes
¼ cup organic spinach powder
1 tbsp butter powder
1 tbsp organic lemon juice powder
¼ cup organic raw cashews for garnish
1 cup green peas
½ cup cilantro (around a small bunch)
¾ inch ginger (peeled and roughly chopped)
1 green chili or to taste
¼ cup bread crumbs
Himalayan salt - extra fine to taste
Oil of choice

Directions:

Add water to a large saucepan and bring it to a boil, remove water from heat, then add potato powder and butter powder. Mix well until there are little to no lumps in the mix.
Now add spinach powder and mix well (if spinach powder is lumpy, sift the powder before adding to the mashed potato mix). Let it cool down at room temperature or put it in the refrigerator for 15 minutes.
In a medium pan heat 1 tsp oil and saute green chili and ginger for 30 seconds.
Add green peas and saute for 3 to 4 minutes until heated through.
Remove the pan from the heat and let it cool down, add this mixture into a blender or food processor, add the cilantro and blend until it’s a smooth paste, do not add water to this mixture.
Take out the potato mixture from the refrigerator and add the green paste, salt to taste, lemon juice powder, and bread crumbs.
Mix all of the ingredients until they form a non-sticky dough. If the dough is sticky add some more potato powder or bread crumbs to absorb the extra moisture.
Taste and adjust lemon juice powder or salt powder to taste.
Divide the dough in equal portions, this recipe yields about 35 patties.Roll each portion into balls then flatten them to make small patties, place one cashew on each patty and place them aside.
Heat a shallow pan with 1 tbsp. oil. When the pan gets hot, place the patties in the pan and pan fry them until golden and crisp.
Serve with ketchup or your favorite sauce.
Enjoy!!