Spinach balls with lemon yoghurt sauce

Spring is the ideal time to clear out the pantry and embrace lighter, healthier eating habits. These spinach balls are delectable alternatives to add to the platter while entertaining friends and family. 

By Claire Aldous and Sarah Heeringa. Photography Amanda Reelick

Spinach Balls 

300g fresh silverbeet or spinach, roughly chopped 
1 medium onion, roughly chopped
¼ cup chopped fresh herbs (parsley, chives, basil, dill)
6 free range eggs, beaten
1/4 cup melted coconut oil (or butter)
1 cup Parmesan cheese, finely grated
3-4 cloves garlic
2 cups LSA mix
1 cup coconut flour
1 tsp salt and a generous grind of pepper

Lemon Yoghurt sauce

1 cup thick plain yogurt
finely grated zest and juice 1 small lemon
½ tsp smoked paprika
½ tsp ground cumin
1 clove garlic, crushed
2 tbsp chopped mint
Freshly ground salt and pepper to taste 

Pre-heat the oven to 180°C.

Wilt the silverbeet or spinach by putting the roughly chopped leaves into a large pot with ¼ cup of water. Put on a low heat and cover.

Once the leaves have softened, remove lid and continue to cook, stirring occasionally, until all the water has evaporated. Put into a sieve and press firmly with a wooden spoon to remove any excess liquid. (You can collect this nutritious green water in a bowl and add it to stock.)

Put the onions, herbs, eggs, oil, cheese and garlic into a blender and combine till smooth.

Add wilted greens. Transfer the mixture into a large bowl and add the LSA mix, coconut flour and seasoning.

Spoon in golf ball sized balls onto well-greased trays and bake for 10-15 minutes, until firm to touch.

Makes 30 balls. 

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