Kale & Potato Cakes

Kale & Potato Cakes

Makes 8 cakes

For the cakes:

1 1/2 pound russet potatoes, peeled and cut into 1 inch cubes

1/4 cup rice milk

2 tbsp Earth Balance

1/2 tsp salt

1/2 tsp pepper

3 tbsp olive oil

1 large onion, chopped

1 clove garlic, minced

1/2 pound kale, roughly chopped

1 tbsp fresh thyme

pinch of ground nutmeg

- Place the diced potatoes in a large pot and cover with cold water. Place over heat, bring to boil, and cook until tender, about 20 minutes. When tender drain the water and return back to the pot to remove moisture from the potatoes. Add in the milk, Earth Balance, salt and pepper. Mash until smooth. Allow to cool.

- Heat a large pan over medium heat. Add 1 tbsp olive oil. Cook onion until soft Add the kale and cook until it begins to wilt. Add the thyme and nutmeg and cook for 1 more minute. Remove from heat and allow to cool.

- Add the kale mixture to the mashed potatoes. Mix until blended.

- Form patties, 1/2 inch thick.

- Heat 2 tbsp olive oil in a large pan over medium heat. Once hot, add the patties and cook until golden brown, about 5 minutes per side.

- Place on a paper towel to absorb extra oil.

- Serve with dipping sauce.

For the dipping sauce:

1/2 cup vegenaise

1 tbsp olive oil

1 garlic clove, minced

2 tsp ketchup (or tomato paste if you have it)

1/4 tsp paprika

pinch of cayenne pepper

- Whisk all of the ingredients together in a small bowl. For more heat, add extra cayenne pepper.

- kb