Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Mary Mattern, 2015.
- 6 russet potatoes, peeled, cubed, and cooked
- 3 Cups finely chopped kale leaves
- 1/2 Cup unsweetened almond milk
- 1 Tablespoon vegan margarine
- 3 Tablespoons 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 Tablespoons vegetable oil
- 1 bunch of scallions, sliced, for garnish
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.