Irresistible Vegan Irish Colcannon Cakes with Garlic Herb Aioli

Ingredients

• 2 lbs russet potatoes, peeled and cubed
• 1 large onion, finely chopped
• 2 cups shredded kale or cabbage
• 1/4 cup unsweetened plant-based milk
• 3 tbsp olive oil Salt and pepper, to taste Garlic Herb Aioli: + 1/2 cup vegan mayonnaise + 2 cloves garlic, minced + 1 tbsp fresh parsley, chopped + 1 tbsp fresh chives, chopped + Salt and pepper, to taste

Instructions

1. 1

   Boil the potatoes in a large pot of salted water until fork-tender. Drain and return to the pot. Mash the potatoes until smooth, then set aside. In a separate pan, sauté the onion in 2 tbsp olive oil until softened. Add the shredded kale or cabbage, cook for another 3-4 minutes until wilted. Season with salt and pepper to taste. Combine the cooked vegetables with the mashed potatoes and plant-based milk. Mix well to incorporate all ingredients. Form the mixture into evenly-sized patties and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes. In a large skillet, heat the remaining olive oil over medium heat. Pan-fry the cakes until golden brown on both sides, about 4 minutes per side.