An Italian classic and a great vegetarian meal. You can make it vegan by swapping out the parmesan cheese for nutritional yeast.
- 500 g of spinach (frozen is fine)
- 160 g onions (diced)
- 80ml of olive oil
- 2 eggs
- 500g kale (chopped finely if using fresh)
- 1 cup of breadcrumbs
- 20 g of grated parmesan cheese or according to taste
- 1/2 tsp salt
- 1/2 tsp garlic
- 1/2 tsp thyme
- 1/2 tsp dried sage
- 1/2 tsp dry rosemary
- 1/2 tsp oregano
- ½ tsp pepper
Method:
Heat the oven to 180 C and prepare a baking tray with a spray of oil or cover it with baking paper.
Squeeze any excess moisture out of the spinach if you are using defrosted spinach and add it to a bowl with diced onion, oil and cracked eggs. Add the rest of the ingredients and mix well until to combine.
Form into balls and transfer to the prepared tray.Cook in the preheated oven for 15 minutes. Then take out of the oven, push down with a spatula, turn over bake them for another 10 – 20 minutes.
Cook in the preheated oven for 15 minutes. Then remove from the oven and, push down with a spatula, turn them over and bake for another 10 – 20 minutes.
Serve as they are or with a fresh pasta sauce and more parmesan cheese on top.