Light and very quick to make, these Arizona variety Sicilian new potato and Swiss chard balls are a delicious vegetarian recipe, perfect with vegan mayonnaise!

Ingredients for 4 people
Arizona Sicilian new potatoes, 400g
Swiss chard, 1kg
Eggs, 1
Garlic, 1 clove
Breadcrumbs, as required
Parmigiano Reggiano, to taste
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste
Vegan mayonnaise, to taste

Preparation
Thoroughly wash the potatoes and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. Once about 20 minutes have passed, add the previously washed Swiss chard as well. After 10 minutes, turn off the hob and drain the vegetables.

Remove the tougher part of the Swiss chard (about a couple of cm from the base), wring it out as much as possible and chop it finely together with the garlic. Mash the potatoes while still warm in a bowl using a potato masher, add the chopped Swiss chard and season with salt, pepper and Parmigiano. Meanwhile, beat an egg and pour it into the bowl, then knead it until you get a firm, even mixture.

Preheat a conventional oven to 180°C. Shape the mixture into little balls and coat them in breadcrumbs. Once you have lined a baking tray with baking paper, put the balls on it and bake for about 30 minutes, or until they are sufficiently golden brown. Take your potato and Swiss chard balls out of the oven and, if you like, serve them with a creamy vegan mayonnaise.

Image: Canva