Step 1

Place ground up flax / chia seeds in a small bowl with 2 tbsp of lemon juice and 60 ml / ¼ tbsp of water. Set aside to thicken.

Step 2

Blanch spinach in boiling water for 1-2 minutes, drain and immediately plunge into a bowl of iced water or rinse under cold water to preserve the colour.

Step 3

Squeeze all of the water out of the spinach with your hands, be very thorough. Chop dry spinach finely.

Step 4

Place all of the ingredients apart from breadcrumbs (and oil) in a mixing bowl. Add breadcrumbs gradually making sure that the mixture isn't too dry or too wet. There is a chance you won't need all of the breadcrumbs or that you will need a touch more if your mixture is too wet. Go by feel.

Step 5

Form small, walnut-size balls out of the mixture with your hands. Chill in the fridge for about 2 hours.

Step 6

Optionally, coat the balls in more breadcrumbs (they should stick to the surface easily) - this is especially nice if you intend to fry your spinach balls.

Step 7

You can bake them on an oiled baking tray for about 20 minutes at 180° C / 355° F, flipping them once half way through or you can also fry them in a generous amount of oil until browned on all sides.