Looking for a way to get in more greens without necessarily having to taste them? Well look no further! These savory vegan potato cakes with garlic and kale are here to save the day thanks to chef Mary Mattern who wrote the Nom Yourself cookbook.
Mary is a lover of all things crispy on the outside and creamy on the inside, and these garlic potato kale cakes are top on her list. Let’s dive in, shall we?
Why You Should Make These Vegan Potato Cakes
Sure, potatoes are super easy to roast and mash but when’s the last time you made potato cakes?! Great for serving as an appetizer or adding to your dinner, you’ll probably find that your life has been lacking without these cozy cakes!
These Potatoes are one of the most economical and versatile foods out there. They’re naturally gluten-free and are so easy to turn into a tasty and filling food. While potatoes are amazing on their own, the magic truly happens when garlic and greens get involved. Add a little oil and whew, you’ve got one tasty treat on your hands!
These Nom Yourself vegan potato cakes with garlic and kale feature a few common ingredients that offer a variety of textures, flavors, and nutrients. Let’s check it out:
Pillowy Potatoes – Potatoes are great for making many different dishes across various cuisines. While many of the nutrients are found in the skin, peeled potatoes are still rich in carbohydrates which are necessary for fuel!
Cool Kale – Kale is packed with vitamins, antioxidants, and fiber, making it one of the healthiest foods around. Combined with potatoes and garlic, it adds an earthiness to these delicious cakes as well as a pop of color!
Glorious Garlic – Garlic is one of the most flavorful foods on the planet! It’s essential for adding a punch to countless dishes from around the world and is loaded with antioxidants and antibacterial properties.
How to Serve Up Your Vegan Potato Cakes
Wondering what to eat with your savory cakes? Fear not, dear diner! We’ve thought up some craveable combos that will inspire you to change up your meal routine!
Pile on the Protein – Perhaps you’d like a side of protein to go along with your cakes! Whether you go for some tofu or roast up some chickpeas, you’ll be far from bored!
Bring on the Burgers – Burgers are a brilliant choice for serving with your garlic kale potato cakes! Imagine how delicious it would be to bite into one with a cake served on top! Mmmmm, count us in!
Simply Salad – Salad is a smart and simple way to round out pretty much any meal. Grab some greens, chop some veggies, add some crunch, pour on some dressing, and viola!
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 & kale potato cakes thanks to Mary Mattern. Get your forks ready and dig in!
Bring a pot of water to a boil, add salt, and cook potatoes.
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 margarine, flour, garlic, onion powder, parsley, pepper, and sea salt and blend with an immersion blender (or blend in batches in a regular blender) until mostly smooth, with some remaining potato chunks (you want 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 vegan sour cream and scallion.
If you try this Vegan Potato Cakes recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
If you fall in love with this recipe and want to plan ahead or if you simply end up with way more potato cakes than you anticipated, you have a few options for storing them. If sticking in the fridge, store in an airtight container for about 2-3 days. They may become soggy so try to keep them as dry as possible. If freezing they will keep for about two months–just put them in a freezer bag or airtight container with parchment paper between them to keep the cakes from sticking together.
If you’re hungry for more delicious vegan recipes like this, pick up your own copy of Mary’s phenomenal cookbook Nom Yourself. It may or may not include a recipe for deep-fried guacamole. Nuff said!
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