VEGAN SPINACH BALLS AND LEMON DILL DIP!

Low-fat & gluten-free.

This recipe is so easy and so delicious it's almost too good to be true. The creaminess of the spinach contrasts with the crunchiness of the balls, and to make things even better, there is this superb lemon dill dip that brightens things up and makes your tastebuds sing of joy!

Enough chitchat! Here is the recipe!

• FOR THE SPINACH BALLS:
• 250g (8.8 oz) of raw spinach
• 1/2 cup of finely chopped onions
• 1 teaspoon of garlic powder
• 1 cup of rice flour
• 1/2 cup of potato starch
• 1 teaspoon of salt
• 1 tablespoon of yellow curry or 1/2 teaspoon of garam masala (optional)
• 1 teaspoon of baking powder
• 2 to 3 tablespoons of olive oil
• 1/3 cup of water
• 1 tablespoon of lemon juice
• FOR THE LEMON DILL DIP:
• 1 1/2 cups of unsweetened coconut yogurt
• Salt to taste
• Black pepper to taste
• 1/2 teaspoon of garlic powder or minced garlic
• 2 tablespoons of lemon juice
• Fresh dill to taste
• CUPS MEASUREMENT:
• 1 CUP: 250 ml
• 1/2 CUP: 125 ml
• 1/3 CUP: 83 ml
• 1/4 CUP: 62 ml

Instructions

  • 1.
    Add some olive oil to a skillet, when hot, add the onions, saute in medium heat until the onions are golden. Reserve.
  • 2.
    Chop the spinach, add it to a bowl along with the remainder of the ingredients for the spinach balls.
  • 3.
    Mix all very well then form small size balls.
  • 4.
    Preheat the oven at 180C (356F).
  • 5.
    Place the balls in a baking sheet, cover them with aluminum foil or plastic film, and put them in the fridge for 30 minutes or in the freezer for 15 minutes.
  • 6.
    Remove the balls from the fridge or freezer, uncover them, and put them in the oven for 35 to 40 minutes. This time can vary according to your oven.
  • 7.
    Meanwhile, add all the ingredients for the dip in a small-sized bowl and mix them until incorporated.
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