Savory pancakes? Yes, it’s a thing, and these in particular are amazing!
This garlic potato kale cake recipe by chef Mary Mattern is from her new 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?
Garlic Potato Kale Cakes
Makes 6 potato cakes
- 6 russet potatoes, peeled, cubed, and cooked
- 3 cups finely chopped kale leaves
- ½ 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
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons vegetable oil
- 1 bunch of scallions, sliced, for garnish
- Drain the potatoes and return them to the same pot. Add the kale and toss for around 5 minuted 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’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!
This vegan Thanksgiving recipe was reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Mary Mattern from Nom Yourself, 2015.