Kale and Mashed Potato Cakes
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 675 grams potatoes peeled and cubed (about 4 medium)
  • 4 cloves garlic minced
  • 4 cups packed finely chopped kale
  • 1 tablespoon flax meal
  • 3 tablespoon water
  • ½ cup dried bread crumbs
  • ½ cup vegan mozzarella shredded cheese
  • 2 green onions sliced
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Vegetable oil for frying.
  1. Place flax meal with water in a small bowl refrigerate for 15 minutes.
  2. In a large pan of boiling water cook potatoes and garlic.
  3. Add kale in the last 3 minutes of cooking until potatoes are tender about 12-15 minutes.
  4. Drain and return to heat shaking pan occasionally until dry about 2 minutes.
  5. Mash potatoes until almost smooth with a few small chunks remaining.
  6. Stir in flax egg(flax and water mixture) breadcrumbs green onion mustard salt and pepper.
  7. In a large nonstick skillet heat oil using ⅓ cup for each cake shape into 1 cm thick rounds. Cook turning once until crisp and golden about 6 minutes.
  8. Keep cooked cakes warm in oven.
  9. Serve cakes with chipotle mayonnaise.
Recipe by Healthy Food at http://ripe-life.com/kale-and-mashed-potato-cakes/