This was a meal born out of necessity. I opened the refrigerator to prepare dinner and realized that I was going to have to get creative with a bunch of kale, a bag of potatoes on their last leg and my one remaining onion. This is when I thanked the universe for mashed potatoes and got to work. It’s pretty much a guarantee that we’ll be eating these at least a couple of times a month now, they were so delicious and easy to throw together my only regret is that I’ve lived this long without them! xx- Sarah {recipe after the jump}
TRUFFLE SALTED PURPLE POTATO KALE CAKES
Ingredients:
4 cups of chopped kale (smaller pieces are best)
1 medium yellow onion, diced
8 cups of 1.5″ cubed new potatoes (I used a mixture of yellow, red and purple)
3 small cloves of garlic
3 tablespoons vegan butter ( I use Earth Balance)
1/2-3/4 cup almond milk
1 tsp sea salt
coconut oil
chives to garnish (optional)
Method:
– Bring a large pot of salted water to a boil. Add washed, cubed potatoes and garlic cloves. Boil until cubes are easily pierced with a fork. Drain and add to mixing bowl.
– While the potatoes are cooking: Saute onion in one tablespoon of coconut oil until softened, then add cleaned and chopped kale. Cook until well wilted. Add a pinch or two of truffle salt, to taste.
– Add kale mixture to mixing bowl with potatoes and garlic. Add vegan butter, almond milk and sea salt. Use a potato masher to combine.
– Form small ball of potato mixture in hands and flatten into little cakes. Cook in a sauté pan with vegan butter or coconut oil over medium/low heat for 3 minutes on each side, or until browned and crispy. Garnish with chopped chives, sprinkle with truffle salt and serve hot!
YUM. This sounds great, and I have literally found myself with those same few ingredients lately. Need to make this!
yum yum yum – this is MY kind of a dinner treat. potatoes and kale are my favorite
So beautiful! These look wonderful/. I looove little purple potatoes!
These are beautiful.
All things I have in my fridge right now, too — will definitely be giving these a try!
I made this over the weekend paired with a lovely green salad. I topped the cakes with a dollup of Tzatziki and it was DELISH! I experimented with the coconut oil vs the earth balance finding that the earth balance browned the cakes faster. This was a really delish dish! Sarah keep them coming!!!
I made these last night and the mixture was so yummy, the only thing was that the cakes didn't form as firmly as I was expecting. Not sure if it's because my potatoes were very mashed or not cooled enought before I made them into balls or if I used EVOO to crsip on both sides. I just couldn't get it to be firm so I am going to try again and use coconut oil or vegan butter. Even just mashed they were delicious! This is probably the 8th recipe I have made from this blog in the last 2 months and everything has always been easy, simple and delicious!