Spinach and Sweet Potato Bombs Recipe
These crispy, flavorful Spinach and Sweet Potato Bombs are the perfect vegetarian appetizer that combines the richness of sweet potatoes with the earthy goodness of spinach, accented by a medley of herbs and spices. Serve them with a tangy yogurt dip or fresh salad for a delightful snack or starter. This recipe is simple yet packs a punch, making it a favorite for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes | 2, peeled and cut into chunks |
| Spinach | 1 cup, chopped |
| Onion | 1, chopped |
| Garlic | 4 cloves, chopped |
| Dried Thyme Leaves | 1 teaspoon |
| Dried Oregano | 2 teaspoons |
| Red Chilli Flakes | 2 teaspoons |
| Black Pepper Powder | 1 teaspoon |
| Lemon Juice | 1, freshly squeezed |
| Salt | To taste |
| Sunflower Oil | For cooking and frying |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2g |
| Carbohydrates | 33g |
| Fiber | 5g |
| Fat | 1g |
| Sodium | 300mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Instructions
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Boil the Sweet Potatoes: Begin by boiling the sweet potatoes in a pressure cooker with water. Cook for about 4 whistles or until the sweet potatoes are soft. Set aside to cool slightly.
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Prepare the Filling: Heat a kadai or frying pan over medium heat and add sunflower oil. Once the oil is hot, add the chopped garlic and sautรฉ for about a minute until fragrant. Then, add the chopped onions and cook until they turn translucent and soft. Next, add the spinach leaves and cook until they release their moisture and dry up completely.
-
Season the Mixture: Sprinkle in the dried thyme, oregano, red chilli flakes, and black pepper powder. Stir well to combine all the flavors. Let the mixture cook for another minute to infuse the spices into the spinach and onions.
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Mash the Sweet Potatoes: Add the boiled sweet potatoes to the pan. Season with salt to taste. Use a potato masher to mash the sweet potatoes and mix them with the spinach mixture until everything is well incorporated. Turn off the heat and allow the mixture to cool down slightly.
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Form the Bombs: Once the mixture has cooled enough to handle, shape it into medium-sized balls using your hands. Set the shaped balls aside.
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Pan-Fry the Bombs: Heat a kuzhi paniyaram pan or any similar shallow pan with a little oil in each cavity. Carefully place the spinach and sweet potato balls into the pan. Drizzle a little more oil over the top of each ball and cook on medium heat. Fry the balls until golden brown and crispy on all sides, flipping them gently as needed to ensure even cooking.
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Serve: Once golden and crispy, remove the bombs from the pan and drain any excess oil on a paper towel. Serve your Spinach and Sweet Potato Bombs with a dollop of cream on top and a sprinkle of toasted nuts for added texture. Pair them with a refreshing Tzatziki Recipe (Greek Yogurt Dip) and a side of White Bean Salad with Onions and Bell Peppers for a complete meal.
Tips for the Ultimate Spinach and Sweet Potato Bombs
- For extra flavor, you can also add a bit of grated cheese into the mixture before shaping the bombs.
- Adjust the level of spice by varying the amount of red chilli flakes.
- These bombs can be made in advance and stored in the fridge. Just reheat them before serving for a quick and easy snack.
- If you donโt have a kuzhi paniyaram pan, you can shallow fry the balls in a regular frying pan.
Enjoy these crispy, nutritious Spinach and Sweet Potato Bombs as a snack, appetizer, or light meal!
