Florida Coastal Cooking
Makes 12 cakes
Vegan, Gluten Free
1 1/2 pounds unpeeled potatoes, scrubbed, cut into 1-inch cubes (I used a variety of KYV Farm potatoes)
1/4 cup plain non dairy creamer - I used silk soy creamer
2 Tbsp Earth Balance
1/2 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
3 1/2 Tbsp extra-virgin olive oil, divided
1 cup chopped onion
2 large garlic cloves, finely chopped
1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
1 tsp dried thyme or 1 Tbsp fresh chopped fresh thyme
1/8 tsp ground nutmeg
Garlic Sun Dried Tomato spread such as Joy's Gourmet brand (vegan).
1. Heat large pot of water to a boil, add salt and cook potatoes until softened, about 25 minutes. Add non dairy creamer, Earth Balance, salt and pepper; mash potatoes (with skins) and set aside 3 cups to cool, reserving remaining potatoes for another use. This step can be done in advance.
2. Heat 1 Tbsp olive oil in a large skillet over medium heat; add onion and garlic and cook about five minutes, until translucent; add kale and sauté an additional 5 minutes. Let cool and add to bowl with potatoes; sprinkle thyme and nutmeg. In about 1/4 cup scoops, shape firmly into patties. Heat 2 1/2 Tbsp oil in skillet over medium high heat and add potato kale cakes, about 4 at a time, to pan and cook 2 to 3 minutes per side.