Dairy-Free and Egg-Free Colcannon Cakes

Ingredients

• 2 cups Mashed Potatoes
• 1 cup Kale, finely chopped
• 1/4 cup Green Onions, chopped
• 2 tablespoons Dairy-Free Butter, melted
• 1/4 cup All-Purpose Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Instructions

1. 1In a large bowl, combine the 2 cups of mashed potatoes, 1 cup of kale, 1/4 cup of green onions, 2 tablespoons of melted dairy-free butter, 1/4 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. 2Mix these ingredients together thoroughly with your hands or a sturdy spoon until everything is evenly distributed and forms a cohesive mixture.
3. 3Divide the mixture into 4 equal portions and shape each portion into a round cake, about 1/2-inch thick.
4. 4Heat the 2 tablespoons of olive oil in a large frying pan over medium heat, which is approximately 350°F (175°C).
5. 5Carefully place the 4 colcannon cakes into the hot oil. Fry for 5 to 7 minutes on the first side, until a deep golden brown crust forms.
6. 6Flip the cakes and fry for another 5 to 7 minutes on the second side, until they are also golden brown and heated through.
7. 7Remove the cakes from the pan and place them on a plate lined with paper towels for a moment to absorb any excess oil.
8. 8Serve the colcannon cakes hot.

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