Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires

These ever-changing balls are the answer to all those now wilting greens you bought with good intentions of downing a green smoothie each morning or to a vege garden that goes crazy with more leafy greens than you can eat.

I love them served with zucchini noodles and a rich homemade tomato sauce. They also make great finger food served with a yoghurt dip.

Makes 14–16 balls

a big bunch of greens (8–10 cups spinach, kale, rocket…)
oil (I use extra virgin olive oil or sunflower)
1 onion, finely diced
1 tbsp cumin seeds
salt, to taste
2 cloves garlic, finely chopped
½ cup herbs (coriander, basil, parsley…)
1 cup fresh or Panko breadcrumbs*
¼ cup crumbled feta
1–2 eggs

Pulse greens in a food processor or finely chop with a knife.

Heat a large pan over medium-low heat and add a dash of oil, the onion and cumin seeds. Cook, stirring occasionally, until the onions are soft and translucent. Add the garlic and herbs and cook for a further minute.

Add greens to pan and sauté until they have wilted. Take off the heat and allow to cool.  Add the breadcrumbs and feta. Mix well then check and adjust the seasoning.

Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg.

Heat oil in a pan before adding the balls—they should sizzle when they hit the oil. Turn heat down and cook until golden on all sides.

*Replace the breadcrumbs with cooked leftover rice for a gluten free version.


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