“Vegan Irish Colcannon Cakes: A Crispy & Flavorful Plant-Based Delight”

Allergens

N/A (with gluten-free substitution)

Ingredients

• 3 large russet potatoes, peeled and cubed
• 1 bunch of kale, stems removed and chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/2 cup all
• purpose flour (for gluten
• free, use rice or almond flour)
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Boil the potatoes in a large pot of salted water until fork tender. Drain and return them to the pot.
2. In a separate pan, heat a little olive oil and sauté the onions until they're softened. Add garlic and cook for another minute. Set aside.
3. Steam the chopped kale in a steamer basket over boiling water for 5 minutes or until tender. Drain well and add to the cooked onion mixture.
4. Mash the potatoes in the pot, then stir in the almond milk, nutritional yeast, salt, and pepper. Add the onion kale mixture and mix well.
5. Scoop heaping tablespoons of the mixture onto a floured surface, shape into patties, and coat with flour on both sides.
6. In a large non stick pan, heat olive oil over medium heat. Cook the cakes until golden brown on each side, about 3 4 minutes per side.

Chef’s Insight

The texture contrast between the crispy exterior and soft interior adds depth to this dish.

Notes

To make almond milk cream, simply blend soaked almonds with water until smooth and strain through a fine mesh sieve.