With St. Patrick’s Day just around the corner, tonight I couldn’t resist making one more Irish-themed recipe. I had a bunch of kale in the fridge that I needed to use up, so my thoughts immediately went to colcannon, the traditional Irish dish of mashed potatoes and cabbage or kale. Then a conversation about potato pancakes got me thinking of the ones my mother used to make with leftover potatoes, and soon I was contemplating colcannon pancakes.
Sometime between cooking the potatoes and adding the seasonings I decided to try baking the colcannon in small balls. My theory was that my daughter would be more likely to eat a small green ball than a large green patty, a theory that was validated when she saw the potato-kale mixture and declared that I had just ruined a perfectly good batch of mashed potatoes.
Fortunately, she was still willing to give the cooked puffs a try, and after eating all three of the ones on her plate, she announced that they were better than they looked. I’ll take that as a compliment.
Tender on the inside, lightly crispy on the outside, these deliciously seasoned puffs may have your kids eating kale, too!
- 1 1/2 pounds potatoes you can peel if you want, but I didn’t
- 6 ounces kale
- 2 tablespoons nutritional yeast
- 2 teaspoons salt or to taste
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons soymilk
- 2 tablespoons potato starch or corn starch
- Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.
- While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.
- Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake fore 20 minutes more, until lightly browned.
Nutritional data includes 2 tsp. salt. Use less to reduce sodium.
For more of my St. Patrick’s Day ideas, check out these recipes:
- St. Patrick’s Day Zucchini Muffins
- Dublin Coddle with Vegan Sausages
- Irish White Bean and Cabbage Stew
- Vegan Corned Beef & Cabbage, Roasted Potatoes, and Soda Bread
And here are a few from some other fabulous blogs:
- VeganYumYum’s Colcannon
- Bryanna’s WHAT WE ATE FOR ST. PATRICK’S DAY DINNER
- Karina’s Gluten-Free Irish Soda Bread Recipe
- Book of Yum’s Awesome Vegan Veggie Pot Pie
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