Potato Puffs with Spinach and Cheese
80 min
Under an hour
Sezamo
Ingredients
Preparation method
Preparing the Potatoes and Spinach
Approximately 6 hours beforehand, boil the potatoes in their skins. Place the potatoes in a pot, cover them with water, add salt, and bring to a boil. Reduce heat to medium and simmer for 30-35 minutes, until tender. Drain the water and let the potatoes cool completely.
Peel the onion and chop it finely. Cut the baby spinach into larger pieces. In a pan, melt the butter with a tablespoon of oil over medium heat. Sauté the onion for 3-4 minutes, then add the spinach. Turn off the heat, mix well, and let the mixture cool in the pan for 5 minutes.
Forming and Baking the Puffs
Preheat the oven to 180-185 °C and line a baking tray with parchment paper. Finely grate the Edam cheese.
Chef's tip
If you don't have a piping bag, you can use two spoons to form small balls from the mixture directly onto the tray.
Nutritional values
We Also Recommend
Show all
45 min
Under an hour
