2packagesfrozen spinach, thawed and all the water squeezed out
Make the curry dip:
Whisk together the sour cream, curry powder, 1/4 teaspoon of salt, vinegar and mirin in a small bowl. Cover with plastic wrap and refrigerate while preparing the spinach balls.
Bring 1 cup of water, 1 teaspoon of the salt, the butter and saffron to a boil in a medium pan. Stir in the couscous to thoroughly moisten. Remove pan from heat, cover and let the couscous sit for five minutes. Remove the lid and fluff the couscous with a fork. Allow it to cool a bit.
Chop the spinach and place it in large bowl. Add in the cooked, cooled couscous, the egg, oil, panko, pepper, garlic and 1 teaspoon of salt. Mix everything together well. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven 400° F. Line a large baking sheet with parchment paper.
Use a 2 teaspoon-sized cookie scoop to scoop balls of the mixture onto the parchment. Bake the balls 18 minutes, until the balls are crisp and lightly browned at the surface. Move the pan to a cooling rack.
Place the balls on a serving tray or platter. Have the Curry Dip in the center or on the side in a small bowl, with toothpicks for spearing and dipping.