Spinach, Mushroom,corn and cheese balls: quick crispy melt in mouth snack



  • 4 cups spinach, frozen 2 hours
  • 1 tablespoon extra light olive oil
  • 1 small onion
  • 2 cloves garlic +2 tsp garlic paste
  • Salt
  • 1 cup frozen corn
  • 4 cups button mushrooms
  • ¾ cup rice flour
  • ¼ cup mozzarella cheese
  • ¼ cup oat flour
  • 2 tablespoons cornstarch
  • 1 tablespoon extra light olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons low sodium soy sauce
  • ½ teaspoon red chili powder
  • A few sprinkles ground pepper
  • A pinch red pepper flakes


  1. Measure 4 cups fresh spinach and put it in a bowl and put it in the freezer to chill for a couple of hours.
  2. Meanwhile, finely dice the onion and garlic in very small cubes and put it in a small saucepan along with a tablespoon extra light olive oil and a small pinch of salt. Cook in the small saucepan for a total of 10 minutes on medium until the onions have browned a little.
  3. Once the  spinach has been frozen solid, take it out of the freezer and use a knife to slice it until it’s very small.
  4. Put the 4 cups of mushrooms and frozen corn in the blender and grind until it becomes liquidy and thick, but not really a puree, you should still see some visible pieces. Put it through a strainer and try to squeeze out a little bit water.
  5. Combine the spinach, onion and garlic mixture, blended mushrooms and the remaining ingredients (from rice flour to red pepper flakes) in a large bowl. Stir until the spices are mixed evenly and the mixture becomes very thick.
  6. Preheat oven to 175°C.
  7. Spray some non-stick cooking oil on the bottom of a oven tray. Use your hands to shape the mixture into small balls.
  8. Once all the balls are done and placed on the oven tray, give the top a generous spray of non-stick cooking oil.
  9. Bake in the oven for about 45 minutes or until the balls are nice and firm.

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