Potato Scallion Kale Cakes (Vegan!)
I am proud to say that I have been a vegan for two weeks. I’ve been a vegetarian for much longer, but I am only just diving into the world of soy yogurt, ground flax seeds, and Daiya dairy-free “cheese.” I started off my vegan adventure, as I like to call it, with lots of vegetables, beans, and tofu. I wanted to make sure that I wasn’t just replacing milk, eggs, and cheese with a bunch of pasta.
After about a week of eating
healthy rabbit food, I decided it was time to live a little. Mashed potatoes. Fried. With lots of oil.
I found myself scrolling through my saved recipes from Smitten Kitchen (Deb is god), and uncovered this gem:
Unfortunately, this recipe calls for two eggs, so I had to do some improvising. Cue the flax seeds! I also cut the amount of scallions because 12 just seemed like too many. She also suggests using freshly ground nutmeg and fresh bread crumbs. I used nutmeg and bread crumbs I bought at Weshop, because college. The final result was the fried and greasy, yet still vegan dish I had been craving all week.
1.5 cups mashed potatoes (about 2 medium sized potatoes, a few pats of earth balance, and even a dollop of soy yogurt if you have it around)
2 tbsp ground flax seeds
5 tbsp warm water
About 5 large kale leaves chopped
1/4 tsp ground nutmeg
2 tbsp nutritional yeast
1/3 cup bread crumbs
A few tbsp olive or vegetable oil
salt and pepper to taste
1. If you have left over mashed potatoes, great! If not, chop your two potatoes into 1 inch thick pieces. Put in a large pot and fill with water until the potatoes are covered. Boil (with a dash of salt!) until a fork goes easily through a potato, or around 15-20 minutes. Drain and add in your earth balance, a few tablespoons will do. Get mashing!
2. Chop off the ends of your scallions. Boil a small pot of water and drunk them in for about 3 minutes. Don’t let them sit too long or they’ll get mushy. Pull them out and pat dry. Chop the scallions into fine pieces.
3. Combine the ground flax seeds and warm water in a bowl and stir to combine. Let sit for 5 minutes, until it becomes the consistency of an egg. Not going to lie, it’s super weird.
4. In a large bowl, combine the mashed potatoes, scallions, chopped kale, flax eggs, nutmeg, nutritional yeast, bread crumbs, and salt and pepper to taste. Stir well to mix.
5. Pour a glug of oil into a large flat-bottomed pan and turn on the heat. Once the pan is hot, scoop out a small handful of your mixture and shape into a ball. Flatten the ball between your hands and lay it down in the pan (be careful, the oil might splatter). Let the cakes sizzle for a few minutes until they become golden/browned. Flip and cook until the other side is done. Remove them from the pan onto a plate lined with paper towels.
6. Munch. Enjoy your oily fried vegan kale cakes!