Preheat an oven to 180C, Fan Forced.
Make the potatoes, according to the Potato & Kumara Mash recipe.
Add in the onion and spinach and mix until well combined.
Using a potato scoop, scoop mounds of the mash onto oven trays lined with a silicone mat. Keep the mounds spaced apart from each other, so that they can crisp in the oven.
Place the oven trays into the oven. Bake for 15 mins. Swap the trays over, to allow for even cooking. Continue to cook until the balls have developed golden crust. Swap the trays again, if needed.
Serve as a snack, or as part of a main meal. Leftover balls can be stored in the fridge, and either reheated in the oven, or cut up into a salad the next day.
Ingredients
Directions
Preheat an oven to 180C, Fan Forced.
Make the potatoes, according to the Potato & Kumara Mash recipe.
Add in the onion and spinach and mix until well combined.
Using a potato scoop, scoop mounds of the mash onto oven trays lined with a silicone mat. Keep the mounds spaced apart from each other, so that they can crisp in the oven.
Place the oven trays into the oven. Bake for 15 mins. Swap the trays over, to allow for even cooking. Continue to cook until the balls have developed golden crust. Swap the trays again, if needed.
Serve as a snack, or as part of a main meal. Leftover balls can be stored in the fridge, and either reheated in the oven, or cut up into a salad the next day.
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