Potato + Garbanzo Bean Cakes with Kale
- Gluten Free
- Vegetarian
Why we love it:
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
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1. PREHEAT THE OVEN TO 400 DEGREES
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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.
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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.
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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.
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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.
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6. YOGURT
While patties are cooking, stir the honey into the yogurt. Add the lemon juice and a pinch of salt, to taste.
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7. SERVING
Serve kale and a stack of patties. Top generously with yogurt sauce.