Kale and Mashed Potato Cakes

May 4, 2015
Kale and Mashed Potato Cakes

What a beautiful Monday it’s been so far, I do believe the temperature got up to 23C. I ran 14klm today! I guess the sun put me in a running mood lol. All the windows are now open and I think it’s safe to say the furnace wont come on for another season.

Philip loves mashed potatoes so what better idea than potato cakes, but with some added greens in there. These kale and mashed potato cakes take minutes to make and go great with, side salads, beans or simply by them selves. You could spread some vegan sour cream or have some chipotle mayonnaise.

Kale and Mashed Potato Cakes
Kale and Mashed Potato Cakes

Kale and Mashed Potato Cakes
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
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.

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