Silverbeet and parmesan balls

It doesn’t come simpler than these little flavour bombs! Make a batch of Nici Wickes' silverbeet and parmesan balls and re-heat whenever you need a quick bite – six to eight alongside a simple salad makes a satisfying meal

By Nici Wickes
  • 30 mins cooking
  • Makes 30
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 400 gram silverbeet or about 22 leaves minus the stalks
  • 50 gram butter
  • 1/2 cup water
  • 2 cup fresh breadcrumbs or torn up bread
  • 2 tablespoon plain flour
  • salt and pepper, to season
  • 1/2 cup chopped parsley
  • 150 gram feta, crumbled
  • 1/4 cup pine nuts, toasted
  • 1/2 cup grated Parmesan


  • 1
    Set oven to 180°C. Line a baking tray with baking paper.
  • 2
    Gently cook the silverbeet until wilted, then drain and chop finely.
  • 3
    Heat the butter and water until the butter has melted and in a large bowl mix with the breadcrumbs. Add the remaining ingredients, except the Parmesan.
  • 4
    Roll the mixture into golf ball-sized balls, then into the Parmesan cheese and place onto the tray. Bake for 20-30 minutes, by which time they should be slightly brown and crisp. Leave to cool a little before serving.


  • Makes approx 30 small balls. - These are a great hit with children who aren’t that fond of silverbeet. - Chopped walnuts are an alternative to pine nuts and remember to toast nuts if you have the time as they taste better.

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