Spinach, Mushroom,corn and cheese balls: quick crispy melt in mouth snack
Ingredients
- 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
Instructions
- Measure 4 cups fresh spinach and put it in a bowl and put it in the freezer to chill for a couple of hours.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 175°C.
- Spray some non-stick cooking oil on the bottom of a oven tray. Use your hands to shape the mixture into small balls.
- Once all the balls are done and placed on the oven tray, give the top a generous spray of non-stick cooking oil.
- Bake in the oven for about 45 minutes or until the balls are nice and firm.
