Potatoes, spinach and pistachios meatballs with sesame seeds and lime

Servings: 4
Prep time: 25
Cooking time: 25
Seasonality: May
Type of recipe: appetizers
Difficulty: moderate
  • 450 medium potatoes

    350 g salad spinach

    1 teaspoon of ground nutmeg

    50 g pistachio flour

    50g sesame seeds, plus others for breading

    1 tablespoon of tahin

    2 garlic cloves

    1 lime

    1 Tropea red onion


    extra virgin olive oil


    black pepper

  1. Put the whole potatoes with the peel in a large saucepan, cover them with cold water and cook until they break, inserting a fork or a knife tip, then turn off the heat, peel them and pass them to the potato masher.

  2. Chop the spring onion and brown it together with the crushed garlic cloves in a pan with 3 tablespoons of oil for a few minutes, add the potatoes and 300 g of spinach. Stir often and leave to flavor until the spinach has softened. Add salt, pepper and nutmeg, then remove from the heat and let cool.

  3. Transfer the cooled mixture into a bowl, add the pistachio flour, sesame seeds and, only if necessary, 1-2 tablespoons of breadcrumbs to adjust the consistency.

  4. Model portions of about 15 g of mixture into meatballs, pass them in sesame seeds and fry them in abundant hot oil for a few moments, drain them on kitchen paper.

  5. Prepare a sauce by mixing the remaining spinach with a drizzle of oil, a pinch of salt, tahin and lime juice.

  6. Serve the meatballs with the sauce.