Vegan Spinach Bites

Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender about 20 minutes. Drain and transfer to a large bowl. Allow to cool to room temperature about 30 minutes.

Run 1/2 cup spinach through a juicer according to manufacturer's instructions; add to cooled potatoes and mash until smooth.

Pulse remaining spinach in a food processor until finely chopped. Add to mashed potatoes.

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant about 5 minutes. Let cool slightly about 10 minutes. Stir into mashed potatoes.

Mix water and flaxseed meal together in a small bowl; let sit until thickened about 5 minutes. Add to mashed potatoes with baking powder and salt; mix to combine. Form into patties. Dust both sides of patties generously with flour.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Heat 1 tablespoon oil in a large skillet over medium heat. Cook patties in batches until a pale crust forms about 3 minutes per side. Repeat with remaining 1 tablespoon oil and patties. Transfer pan-fried patties to baking sheet.

Bake in the preheated oven until golden brown and cooked through about 10 minutes.