Feta and spinach stuffed potato balls
These tasty Greek style feta and spinach stuffed potato balls make a delicious starter, finger food or light snack.
- 20 mins cooking
- Makes 30 Item
Print
Ingredients
Feta and spinach stuffed potato balls
- 450 gram sebago potatoes, chopped coarsely
- 180 gram spinach, trimmed, shredded finely
- 150 gram feta cheese, crumbled
- 50克的屁股er
- 2/3 cup (160ml) water
- 1 teaspoon salt
- 1 cup (150g) plain (all-purpose) flour
- 2 eggs vegetable oil, for deep-frying
Method
Feta and spinach stuffed potato balls
-
1Boil, steam or microwave potato until tender; drain. Mash potato in large bowl; cover to keep warm.
-
2Meanwhile, boil, steam or microwave spinach until just wilted; drain. When cool enough to handle, squeeze excess liquid from spinach. Combine in medium bowl with cheese.
-
3Melt butter in medium saucepan, add the water and salt; bring to the boil. Remove from heat; immediately stir in flour. Using a wooden spoon, beat until mixture forms a smooth ball. Beat in eggs and potato until smooth.
-
4Using floured hands, roll level tablespoons of dough into balls; use finger to press hole into centre of each ball. Fill holes with level teaspoons of spinach mixture; roll potato balls gently to enclose filling.
-
5Heat oil in large saucepan; deep-fry balls, in batches, until browned lightly. Drain on absorbent paper.
Notes
You could also use lasoda or pink-eye potatoes for this recipe, if preferred.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020