Served as appetizer. Vegetarian dish. Speciality: Low Sodium and Low Calorie diet.

4 Potatoes, peeled boiled and mashed

1 (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 Monterey Jack Pepper Cheese

1/2 cup Flour

Salt and Pepper

Preheat oven to 450 degrees. 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.

Preparation time: 20 minutes

Cooking time: 35 minutes

Serves: 24

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