Potato + Garbanzo Bean Cakes with Kale

Active Time: 20 minutes

Total Time: 30 minutes

Gluten Free
Vegetarian

Why we love it:

Roasting the patties in a hot oven makes this entire process easier, cleaner, and you’ll use less oil than if you pan seared them. The combination of bitter kale and yogurt honey sauce with the patties is wonderful. Extra patties are great at room temperature.

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Ingredients

1 pound Russet Potato (washed well, skins on)
1 teaspoon Kosher Salt (divided)
1 15-ounce can Garbanzo Beans (Including the liquid so look for low-sodium)
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
¹⁄₂ teaspoon Turmeric
¹⁄₄ teaspoon Black Pepper
¹⁄₂ bunch Green Kale (any variety would be ok)
2 Tablespoons Extra Virgin Olive Oil (divided)
¹⁄₂ teaspoon Honey
1 cup Plain Greek Yogurt
¹⁄₂ Lemon

Cooking Instructions

1. PREHEAT THE OVEN TO 400 DEGREES
2. POTATOES

Wash the potatoes well. Dice into 1” pieces and place in a medium pot. Fill with water, add a big pinch of salt, and bring to a boil.

Boil for 10 - 15 minutes, until potatoes are tender. Then, drain them.
3. GARBANZO BEANS

Meanwhile, empty the can of garbanzo beans into a large bowl, including the liquid (fun fact – the liquid is called Aquafaba and is a great dairy free binder!). Use a fork or potato masher, to smash them up. Make sure they’re all at least squished but they can still be quite chunky.

Add garlic powder, cumin, turmeric, black pepper and a ¼ teaspoon of salt to the bowl.
4. KALE

Separate off the leaves from the stems. Wash and dry the leaves and chop into 1” squares. Stack the stems and slice them into thin rounds.

Line a baking sheet with parchment. Place the stems and leaves on the baking sheet. Toss with ½ teaspoon olive oil and a pinch of salt. Toss to coat. Place in oven for about 6 - 7 minutes or until the kale is wilted in spots and crispy/crunchy in others. Remove and set aside.
5. PATTIES

Add the drained potatoes to the garbanzo bean mixture. Mash with the fork and turn to coat until you have a type of batter, sticky enough to form patties (if you feel way off, which can happen because of the liquid in your potatoes, either add a drizzle of olive oil or water to make it wetter OR add a few tablespoons of breadcrumbs to dry it out - in general wetter will taste better so don’t overdo it).

Line another baking sheet with parchment. Form patties with 3 Tablespoons of “batter”. Form a little ball then gently press it flat, coax the sides in to keep a nice shape. Place on the baking sheet and repeat.

Drizzle all with olive oil and bake near the bottom of the oven for 6 minutes. Slide the pan out and carefully flip the patties. Cook for 6 minutes longer.
6. YOGURT

While patties are cooking, stir the honey into the yogurt. Add the lemon juice and a pinch of salt, to taste.
7. SERVING

Serve kale and a stack of patties. Top generously with yogurt sauce.

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Substitutions

DAIRY FREE:

use coconut or almond based yogurt for the sauce. Or serve with a pesto or hummus style sauce
KALE:

any green vegetables on the side will round out the meal. Or serve the patties over lettuce for a riff on a falafel salad
RUSSET POTATOES:

the skins on the russets are particularly delicious but you can use sweet potatoes or red skinned potatoes too
GARBANZO BEANS:

they’re the best bean for this dish, but if you don’t eat beans, you can omit them and just make potato cakes. Double the amount of potatoes and add 1-2 eggs to bind the patties
KIDS CORNER:

these are very kid friendly, especially if you serve the dip on the side to make it fun. If you cook the kale longer, or spread out between 2 baking sheets, it will get crispier like chips and just might convince your kids to try them that way! They taste extra good with a dusting of parmesan when they come out of the oven