Sep 07, 2013

Mashed Potato Kale Cakes + a secret ingredient…

 

Do you have leftover mashed potatoes in your refrigerator? Here is a fabulous way to use them up! I wasn’t able to get very many good or varied photos for these guys since I had a crowd of hungry people waiting to devour them! My dearest sister-friend is here for an extended visit, my son and his girlfriend were here… and it was Friday. What’s the significance of Friday? In my house it’s the day before food shopping so I had to whip something up in a hurry without much in the cupboard… a LOT of something.

This recipe will fill them up but still keep them coming back for more—they’re addictive. But have no fear. It makes a lot. And it’s versatile… use as a breakfast, a side dish, an appetizer or even a main dish with a nice, big, fresh salad. I’ve included ingredients and instructions for making mashed potatoes in case you want to start this recipe from scratch. Keep in mind you can cut this recipe in half if you have less mashed potatoes to use up and still have enough for a meal!

Ingredients:

  • 3 pounds potatoes ( I used Yukon Gold) or 4 cups leftover mashed potatoes
  • 6 cups roughly chopped kale (thick stems removed)
  • 1 can great northern beans or navy beans, drained—secret ingredient!!
  • 2 TBS ground flax seeds + 6 TBS water
  • 2 TBS onion powder
  • ½ tsp garlic powder
  • 2 TBS Spike salt-free seasoning
  • ½ tsp ground black pepper
  • ½ cup brown rice flour

Directions:

  1. Mix the flax meal with the water and set aside.
  2. Chop the potatoes into about 2″ chunks and boil until tender (leave skins on).
  3. Steam the kale until just tender. Don’t overcook!
  4. When the potatoes are tender, add about 2 cups of them plus the beans, the onion powder and the garlic powder into a food processor and process until smooth.
  5. Transfer to a large mixing bowl and add the rest of the potatoes, mashing everything all together. Leave some of the potatoes chunky for a better texture.
  6. When the kale is tender, add it to the food processor and process until finely chopped.
  7. Add the kale to the potato mixture along with all of the remaining ingredients and mix well. [Note: since the kale is steamed, it will no doubt leak some excess water when you process it. Make sure not to add the excess water. Just squeeze it out as best you can.]
  8. Form into patties about 3″ in diameter and cook on a non-stick skillet until golden brown on both sides. You can also BAKE these at 350° for 20 minutes on each side.
  9. Serve with some vegan sour cream or ketchup or whatever sauce you like!

Makes about 20 cakes. Enjoy!

Healthy trails,

 

6 responses to “Mashed Potato Kale Cakes + a secret ingredient…”

  1. Helyn, I notice many of your recipes call for ground flax seeds. I haven't gotten to town to buy some so I have substituted chia seeds. That has worked well in the recipes I have tried. IS this a viable substitute or am I kidding myself since I have nothing to compare it to? The chia does "gel up" like ground flax.

  2. Helyn says:

    Hi Suzanne! YES, absolutely you can use chia seeds in place of the flax. Good for you on being so resourceful! 🙂

  3. Lotte says:

    I finally tried these tonight, and they were absolutely delicious. Even my omnivore and somewhat picky husband loved them – definitely a keeper! I imagine they would even be great in a burger – I'll have to try that next time.

  4. Helyn says:

    Thanks for the feedback Lotte! Glad they were a hit 🙂

  5. Wendy Vernon says:

    Have you ever tried baking these on a silicone mat in the oven?

  6. Helyn says:

    Hi Wendy. Not yet, but I have been wanting to! I think they would turn out good. If you try it can you please let me know the outcome? I'll post here if I do, too. Thanks!

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