Potato Kale Cakes with Smokey Cashew Cream Sauce - Dishing Up the Dirt



These potato kale cakes are a filling vegan meal because they are full of flavor and good for you. They go well with a smokey and creamy cashew cream sauce that will please even the pickiest eater.

Ingredients:
  • 3 cups grated potatoes
  • 2 cups chopped kale
  • 1/4 cup finely chopped onion
  • 1/4 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup raw cashews, soaked in water for at least 2 hours
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon maple syrup

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine grated potatoes, chopped kale, onion, chickpea flour, nutritional yeast, garlic powder, smoked paprika, salt, and black pepper

Mix until well combined

Form the mixture into small cakes and place them on a baking sheet lined with parchment paper

Bake for 25-30 minutes or until the cakes are golden brown and crispy on the edges

Meanwhile, prepare the smokey cashew cream sauce by blending soaked cashews, water, lemon juice, liquid smoke, and maple syrup in a blender until smooth and creamy

Once the potato kale cakes are done, serve them hot with the smokey cashew cream sauce drizzled on top

Enjoy!


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