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Author Notes: Inspired by Alexandra Stafford's meatless balls, my personal spin skips the eggs and feta in lieu of a vegan version bound with sweet potato. —Shani Frymer
Serves 3-4 people
- 1 bunch Black, lacinato or frilly kale
- 4 bunches Large leafy spinach, such as root spinach
- 1 Large sweet potato
- 2 teaspoons Salt
- 2 teaspoons Ground coriander
- 2 teaspoons Corn starch
- 1/4 cup Bread crumbs of your choice
- Blended oil for frying
- Poke the sweet potato all over with a fork. Roast It in a 400 degree Fahrenheit oven for 45 mins until soft. Alternatively, you can cook it in the microwave. 10 minutes should do it. Allow the sweet potato to cool slightly, and then peel and smash it. Carefully wash and dry your greens. If you don't have kale or spinach on hand, you can use any hearty leafy greens. Coarsest chop them. Ideally you should have some fine pieces and some larger chunks.
- Season the mashed sweet potato with the salt and the ground coriander. Fold the greens into the sweet potato one handful at a time until fully incorporated. Sprinkle the breadcrumbs over the mixture, you can add more if you find the mix too wet to handle, you should be able to roll them easily. You want them the size of golf balls.
- Get a cast iron pan hot, add enough blended oil to generously coat the bottom. Turn the heat down to medium low, and working in batches sear the meatballs on both sides until they are deeply brown and crisp. Drain on a plate lined with paper towels to absorb the oil and sprinkle with salt.
Cilantro garlic scape chimichurri
- 1 bunch Cilantro, picked and cleaned
- 1/4 cup Picked basil
- 3 Whole garlic scapes
- 1/4 Red onion
- 1 Garlic clove, smashed
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Red wine vinegar
- 1 teaspoon Ground coriander
- 1 teaspoon Salt + more to taste
- 1 tablespoon Mirin
- 1/4 cup Olive oil
- In a food processor, chop the herbs. Next, add the onion, salt, coriander, lemon juice, vinegar, mirin and olive oil. Process until fine and amalgamated.