At a Glance
- Potato Type: Purple, Reds, Yellow
- Prep Method: Pan Fried
- Cuisine: American
- Yield: 3-4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Sarah at A House in the Hills
This Truffle Salted Purple Potato–Kale Cakes recipe is courtesy of A House in the Hills, as part of the U.S. Potato Board’s Potato Lovers Club program.
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?
Ingredients
- 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 Tbsp. coconut oil
- 1 medium yellow onion, diced
- 4 cups chopped kale (smaller pieces are best)
- Truffle salt
- 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)
Preparation
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!
Calories: 133 Fat: 3g Sodium: 232mg Vitamin C: 59% Carbohydrates: 23g Fiber: 3g Protein: 3g Potassium: 663mg
