0 Ratings
- 8 Servings +
4 cup PEI potatoes, mashed
1 cup non-dairy substitute or milk
2 tbsp non-dairy butter or butter
3 tbsp nutritional yeast
1 tbsp vegetable stock
1 pinch nutmeg
1 cup kale, ribs removed
.5 cup green onion, chopped
1 tsp garlic powder
1 tsp onion powder
1 dash salt and pepper to taste
.5 cup vegetable oil, for cooking
.5 cup cranberry sauce, for serving
In a large bowl, stir in mashed potatoes, kale, green onions, nutritional yeast vegetable stalk, nutmeg, salt and pepper into a large bowl.
Shape your mashed potato mix into 4 in wide by 1 in. thick patties
In large non-stick skillet, heat 1 tbsp of oil per patty over medium-low heat. Once the oil has been heated, gently deposit as many patties as you can fit into the frying pan making sure to leave 1 inch in between to overcrowd them.
Cook for about 5 minutes on each side or until you get a golden-brown colour.
Keep finished cakes warm. Serve cakes with cranberry sauce.
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