Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

All-Pro Appetizers




Source of Recipe


the web


List of Ingredients




4 potatoes peeled, boiled and mashed

10-ounce package frozen chopped spinach, thawed and well-drained

2 whole eggs

1/4 teaspoon nutmeg

1/4 teaspoon cayenne pepper

1 cup grated pepper Jack cheese

1/2 cup flour

Salt and pepper to taste

Recipe



Preheat oven to 450 F. Lightly brush a baking tray with vegetable oil or spray with vegetable spray. Set aside.

In a medium bowl, combine the potatoes, spinach and eggs. Beat with mixer until well-blended. Season with nutmeg and cayenne pepper. Add the cheese and 4 tablespoons of the flour. Stir until flour is well-blended.

Spread the remaining flour onto a glass plate and season with salt and pepper.

Using two teaspoons, form the spinach mixture into 1-inch balls. Drop the spinach balls onto the flour-covered plate. Roll the spinach balls in the flour to coat and place on the prepared baking sheet. Place the tray in the refrigerator for 20 minutes before baking. Bake for 12 to 14 minutes until golden brown and firm to the touch. Serve plain or sprinkle with lemon juice.

Makes 2 dozen.