HERBED KALE AND SPINACH BALLS
At Christmas we want to enjoy as much of that lovey Christmas food as we can. But if you have a sensitive gut some of that Christmas foods we eat can give us unconformable symptoms. You can easily avoid this by swapping some of these foods for more tummy friendly options. Both Brussel sprouts and ordinary stuffing can cause digestive symptoms. These Herbed Kale and Spinach balls are a great substitute for your stuffing or Brussels sprouts. I think you’ll be surprised at how delicious they are!
You can serve them as part of your Christmas meal or you can have them as an appetiser. Everyone in my house loves them and they generally don’t last long once I make batch. Little once tend to love them too so make sure you make plenty because they’re bound to be very popular.
Makes 15 balls, Cook and prep time 40 min,
2 cups (120g) finely chopped kale
2 cups (200g) frozen spinach, defrosted and drained (alternatively use 2 cups/150g finely chopped fresh spinach)
½ cup (or 7) finely chopped spring onions (green part only)
5 tbsp garlic infused olive oil
2 large eggs
1 cup gluten free bread crumbs (see how to make it below)
¼ cup grated Parmesan
½ teaspoon sea salt
½ tsp ground thyme
½ tsp dried rubbed sage
½ tsp dried rosemary
½ tsp oregano
1-2 pinches ground black pepper
Tip. If you can’t get hold of gluten free bread crumbs you can use gluten free toasted/dry bread or gluten free biscottate. Simply place it in a food processor and pulse until you have the right size crumb.
- Preheat the oven to 175 C°/350 Fº and line a baking tray with parchment paper
- 2.Combine spinach, spring onion, garlic infused olive oil and eggs together in a large bowl. Add kale, gluten free breadcrumbs, Parmesan cheese, sea salt, thyme, sage, rosemary, oregano and black pepper. Mix well.
- Form the mixture into small balls the size of a golf ball and place them on the lined baking tray.
- Bake in the middle of the oven for 15 minutes. Turn the balls over and bake for a further 10-15 minutes.