Vegan Colcannon Pancakes

As a vegan this St. Patrick's Day I decided to translate one of my favorite Irish recipes, colcannon. I added a bit of kale, cooked them in small rounds and then served them as an appetizer at a dinner I was hosting and they actually went over quite nicely. So feel free to give these a try!

Ingredients:
3 medium sized potatoes
1 cup shredded kale
1 cup shredded cabbage2 tablespoons nutritional yeast
1 tablespoon finely chopped onion
1/2 teaspoon thyme
1/2 teaspoon garlic
1/4 teaspoon freshly ground black pepper
1 tablespoon salt (or to taste)
2 tablespoons soymilk
2 tablespoons potato starch or corn starch

Cube the potatoes, put them in a large pot, cover with water and boil. Cook until potatoes are tender. Remove the center stalk from the kale and then cut or tear the leaves into strips. Do the
same with the cabbage. Once the potatoes have finished remove them from the water with a sifting spoon and place in a large bowl. Save water for later. Put shredded kale and cabbage into a large mixing bowl and cook for 7-10 minutes or until tender. Then remove with a sifting spoon and place in a food processor or blender and pulse until finely chopped.


Heat oven to 425 F. Mash the potatoes and add the kale and cabbage and all remaining ingredients. Stir well. Using a spoon or small ice cream scoop form the mash into balls. Place them on a baking sheet covered in parchment paper. Bake for 40-50 minutes or until browned.


Let me know how it turns out for you!