Photo courtesy of Mary Mattern.
Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Mary Mattern, 2015.
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.