If you’re in NYC this weekend (unfortunately I am not) please allow me to nudge you towards where the cool kids will be having all the fun at the 3rd annual deliciously exciting NYC Vegetarian Food Festival. There’s something for everybody at this vibrant, growing festival and the hardest part may be just deciding to attend either Saturday or Sunday. Or you can do it like a pro and go both days to get your fill of the diverse line-up of speakers and presentations. Nosh on the trendiest vegan delights, get a live earful from the exciting line-up of speakers and celebrate into Saturday night for me!
While I’m sad not to be in town this year, I’ve had my share of excitement these past few months post release of Vegan Eats World: collaborating on recipe development projects, trying my hand at some restaurant line work, assisting food photography shoots. I’m also fresh from a trip from northern Italy that has given me a slow-food feast of ideas that I hope to express more fully in the following months.
But for right now, there’s the matter of that strange hankering for fresh foods that happens every year for me around this time. Late winter has lengthening days and has me yearning for warmer weather, but local fresh produce is almost two months away. So I turn to the staples that have kept me going all this time: kale, potatoes, legumes and olive oil, shaping them into something new.
Here I’ve literally shaped these essential components into plump cakes, dredged them in crunchy panko crumbs and pan fried them in a little olive oil to golden browned perfection. I like to keep these rustic and scrub the skins well rather than peel the potatoes, but I’ll leave that up to you. Serve them with a spicy Indian chutney (tamarind or tomato is ideal) or a dollop of olive tapenade, with or without a crisp green salad. I adore these vegetable-full croquettes; they have the heartiness of cold weather food with a hint of longer, warmer days ahead.
Potato Kale Kakes
Serves 6 or more
- 1 1/2 pounds russet potatoes, scrubbed and roughly diced
- 1 tablespoon olive oil
- 1 teaspoon black mustard seeds
- 1/2 cup finely diced yellow onion
- 4 cloves garlic, finely minced
- 2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 3 cups roughly chopped kale, stems removed
- 1/4 cup vegan mayonnaise
- 1/2 teaspoon ground black pepper
- 1 cup cooked, drained green lentils
- ½ teaspoon salt
- About 1 ½ cups panko crumbs for breading
- Olive oil for frying
1. Cover the diced potatoes with at least 3 inches of cold water, bring to a boil over high heat and simmer for 12 to 14 minutes until tender (easily pierced with a fork). Drain and transfer to a large mixing bowl to cool.
2. In a deep 12 inch skillet heat olive oil over medium high heat, add the mustard seeds and don’t stir. Once the seeds have finished popping, add the onion and garlic and fry until onion is translucent. Stir in the oregano, cayenne and chopped kale and fry for about 3 minutes or until the kale is tender and reduced in bulk by about half. Turn off heat and cool for 2 minutes.
3. Pour panko crumbs into a wide, shallow bowl or large dinner plate. Pre-heat a cast iron skillet over medium high heat.
4. Transfer kale mixture to the cooled potatoes, add the vegan mayo, pepper, lentils and salt. Thoroughly mix (I use my hands for the greatest control), making sure all the ingredients are moistened and the lentils and kale are evenly distributed. Taste and add more salt and pepper if necessary. Scoop up a generous ½ cup and shape into a patty about 1 ½ inches thick, dredge both sides in bread crumbs and set onto a clean, dry surface while you finish shaping the rest of the patties.
5. Fry patties in the preheated cast iron skillet with a little olive oil until both sides are golden brown, about 4 to 6 minutes. Serve hot!