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Vegan Spinach Bites


"Spinach bites that are allergen-friendly for my little guys. Flour keeps them from sticking and gives them a great crust on the outside. Baking dries up the spinach filling and prevents it from being too gooey."
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1 h 41 m servings 95 cals
Original recipe yields 12 servings (1 dozen)

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  1. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Allow to cool to room temperature, about 30 minutes.
  2. Run 1/2 cup spinach through a juicer according to manufacturer's instructions; add to cooled potatoes and mash until smooth.
  3. Pulse remaining spinach in a food processor until finely chopped. Add to mashed potatoes.
  4. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 5 minutes. Let cool slightly, about 10 minutes. Stir into mashed potatoes.
  5. Mix water and flaxseed meal together in a small bowl; let sit until thickened, about 5 minutes. Add to mashed potatoes with baking powder and salt; mix to combine. Form into patties. Dust both sides of patties generously with flour.
  6. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  7. Heat 1 tablespoon oil in a large skillet over medium heat. Cook patties in batches until a pale crust forms, about 3 minutes per side. Repeat with remaining 1 tablespoon oil and patties. Transfer pan-fried patties to baking sheet.
  8. Bake in the preheated oven until golden brown and cooked through, about 10 minutes.

Nutrition Facts

Per Serving: 95 calories; 4 g fat; 12.9 g carbohydrates; 3 g protein; 0 mg cholesterol; 186 mg sodium. Full nutrition

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We like Dr Praegers spinach bites and i've always wanted to make them myself. This is a good recipe to use. I did skip a step and used some leftover mashed potatoes but otherwise made pretty muc...