Garlic Potato Kale Cakes

Name: Garlic Potato Kale Cakes
Ingredients: 6 russet potatoes, peeled, cubed, and cooked; 3 cup finely chopped kale leaves; 1/2 cup unsweetened almond milk; 1 tablespoon vegan margarine; 3 tablespoon sifted unbleached all-purpose flour; 1 clove garlic, minced; 1 teaspoon onion powder; 1 tablespoon chopped fresh flat-leaf parsley; 1/2 teaspoon freshly ground black pepper; 1 teaspoon sea salt; 2 tablespoon vegetable oil; 1 bunch of scallions, sliced, for garnish

Mary Mattern|Oct. 9, 2015 3:43 pm EST

4 (1 ratings)

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This recipe gives you the perfect texture: crispy on the outside and creamy on the inside. Serve these potato cakes as an appetizer or a compliment to a perfect entrée.

Servings

1

Ingredients

6 russet potatoes, peeled, cubed, and cooked
3 cup finely chopped kale leaves
1/2 cup unsweetened almond milk
1 tablespoon vegan margarine
3 tablespoon sifted unbleached all-purpose flour
1 clove garlic, minced
1 teaspoon onion powder
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
2 tablespoon vegetable oil
1 bunch of scallions, sliced, for garnish

Directions

After draining the potatoes, return them to the same pot. Add the kale and toss so the heat from the potato wilts the kale leaves, about 5 minutes.
Once the kale is wilted, add the almond milk, vegan margarine, flour, garlic, onion powder, parsley, pepper, and sea salt.
Blend with an immersion blender (or blend in batches in a regular blender) until mostly smooth, with a handful of potato chunks. You want it to have some texture.
Heat the vegetable oil in a large skillet over medium-high heat.
Shape the kale-potato mixture with your hands into ¼-inch-thick patties. Place them on parchment paper.
Once the oil is hot, use a metal spatula to place the cakes in the oil. Cook for 2 to 3 minutes on each side, or until golden brown.
Transfer the patties to a plate and top each with a dollop of buttermilk ranch dip or coconut sour cream and scallion.