This Truffle Salted Purple Potato–Kale Cakes recipe is courtesy of A House in the Hills. Why we love it: We love the colorful explosion of kale and purple potatoes in these delicious potato cakes. Plus, who can resist anything topped with truffle salt?
8 cups (about 3 1/3 lb.) 1 ½-inch cubes new potatoes (I used a mixture of yellow, red and purple)
3 small cloves garlic, peeled
1 tablespoon coconut oil
1 medium yellow onion, diced
4 cups chopped kale (smaller pieces are best)
3 tablespoons plus 2 tsp. vegan butter (I use Earth Balance)
1/2-3/4 cup unsweetened plain almond milk
1 teaspoon sea salt
Minced fresh chives to garnish (optional)
Prep Time: 20min | Cook Time: 35min
Bring a large pot of salted water to a boil.
Add the potatoes and garlic cloves.
Boil until cubes are easily pierced with a fork.
Drain and add to mixing bowl.
While the potatoes are cooking:
Saute onion in the coconut oil until softened, then add cleaned and chopped kale.
Cook until well wilted. Add a pinch or two of truffle salt, to taste.
Add kale mixture to mixing bowl with potatoes and garlic.
Add 3 Tbsp. of the vegan butter, the almond milk and sea salt.
Use a potato masher to combine.
Form small balls of potato mixture in hands and flatten into little cakes.
Cook in a sauté pan with the remaining 2 tsp. vegan butter (or coconut oil) over medium-low heat for 3 minutes on each side, or until browned and crispy.
Garnish with chopped chives, sprinkle with truffle salt, and serve hot!
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