Ingredients

• 650 g spinach leaves
• 600 g white-paste potatoes
• 80 g breadcrumbs
• 60 g pistachio flour
• 2 pcs eggs
• 1 pcs shallots
• half lime
• wasabi paste
• seed oil
• extra virgin olive oil
• fine salt and flakes

For the recipe of potato balls with lime sauce, boil the whole potatoes with the peel for about 35 minutes; peel them, mash them and mix them with the breadcrumbs, 1 egg and a pinch of salt. Chop the shallot and brown it in a pan with 2 tablespoons of extra virgin olive oil for a couple of minutes; add the chopped spinach and cook for 7-8 minutes; Drain them from the cooking water, let them cool and mix them with the potato mixture, keeping aside 20. Mold the mixture into round meatballs of 15 g each: you will get about fifty. Pass them in the pistachio flour and fry them in abundant hot oil for about 1 minute and 30 seconds; drain them on kitchen paper. Prepare a sauce by blending the spinach kept aside with  egg, a pinch of salt, the juice of half a lime and 1 teaspoon of wasabi paste, adding 130 g of seed oil. Season the meatballs with salt flakes and serve with the sauce.

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