TRUFFLE SALTED PURPLE POTATO KALE CAKES
Wednesday 12.11.13 
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!
purple potato kale cakes in Food 
Reader Comments (7)
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!