Garlic and Kale Vegan Potato Cakes
Potatoes and greens are one of the oldest and greatest food combinations and today we have a delicious take in the form of these adorable and tasty garlic and kale potato cakes. Get your forks ready and dig in!
Servings: 6 potato cakes
Calories: 254kcal
Equipment
- Blender or Immersion Blender
Ingredients
- 6 russet potatoes peeled and cubed
- 3 cups kale leaves finely chopped
- ½ cup unsweetened almond milk
- 1 tablespoon vegan butter
- 3 tablespoons unbleached all-purpose flour sifted (or all-purpose gluten-free flour)
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 tablespoon fresh flat-leaf parsley chopped
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons vegetable oil
- 1 bunch scallions sliced, for garnish
Instructions
- Bring a pot of water to a boil, add salt as desired, and cook potatoes until tender.
- Drain the potatoes and return them to the same pot. Add the kale and toss for around 5 minutes so the heat from the potato wilts the kale leaves.
- Add the almond milk, vegan butter, flour, garlic, onion powder, parsley, pepper, and sea salt. Blend with an immersion blender (or in batches in a regular blender) until mostly smooth, with some visible potato chunks for texture.
- Heat the vegetable oil in a large skillet over medium-high heat.
- While the oil is heating, 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 vegan potato cakes in the oil. Cook for 2 to 3 minutes on each side, or until golden brown and crispy.
- Transfer the patties to a plate and top each with a dollop of vegan sour cream and sliced scallions.
Notes
Storage: Store leftover potato cakes in an airtight container in the refrigerator for 3-4 days. Use parchment paper between the patties to prevent sticking.
Reheat: You can microwave them for 1-2 minutes or cook them in a skillet over medium heat until heated through. If you have an air fryer, a few minutes at 400F also works well to maintain crispiness.
Freezer: To freeze potato cakes, allow them to cool fully to room temperature, then wrap them individually in plastic wrap followed by aluminum foil. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator for reheating.
Nutrition
Calories: 254kcal | Carbohydrates: 44g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 460mg | Potassium: 1032mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3535IU | Vitamin C: 45mg | Calcium: 145mg | Iron: 3mg