Idaho® Potato Spinach Balls

Recipe courtesy of the Idaho Potato Commission.

Recipe Ingredients:

4 Idaho® potatoes, peeled, boiled and mashed
1 (10-ounce) package frozen chopped spinach, thawed and well-drained
2 large eggs
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 cup grated pepper Jack cheese
1/2 cup all-purpose flour - divided use
Salt and freshly ground black pepper, to taste
Cooking spray
Lemon wedges for accompaniment (optional)

Cooking Directions:

1. Lightly brush a baking sheet with vegetable oil or cooking spray. Set aside.
2. In a medium bowl, combine the potatoes, spinach and eggs. Beat with mixer until well-blended. Season with nutmeg and cayenne pepper. Add the cheese and 1/4 cup of the flour. Stir until flour is well-blended.
3. Spread the remaining 1/4 cup flour onto a glass plate and season with salt and pepper to taste.
4. Using 2 teaspoons, form the spinach mixture into 1-inch balls. Drop the spinach balls onto the flour-covered plate. Roll balls in the flour to coat and place on the prepared baking sheet.
5. Place the baking sheet in the refrigerator for 20 minutes before baking.
6. Preheat oven to 450°F (230°C).
7. Remove balls from the refrigerator; spray them lightly with cooking spray.
8. Bake for 12 to 14 minutes or until golden brown and firm to the touch.
9. Serve plain, or sprinkle balls with lemon juice, if desired.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 56; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 22mg; Total Carbs: 7g; Protein: 3g; Sodium: 42mg.

Recipe and photograph courtesy of the Idaho Potato Commission.