Print Recipe Add to Collection
5 from 2 votes

Colcannon Puffs

To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Side Dish
Servings: 6
Calories: 128kcal
Author: Susan Voisin

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutritional data includes 2 tsp. salt. Use less to reduce sodium.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 28g | Protein: 5g | Sodium: 733mg | Fiber: 3g