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Truffle Purple Potato–Kale Cakes

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Potato Type: PurpleRedsYellow
Cuisine: American
Prep Method: Pan Fried


Side Dish

Prep Time

20 Mins

Cook Time

35 Mins


Serves 3-4


  • 8 cups (about 3 1/3 lb.) 1 ½-inch cubes new potatoes (I used a mixture of yellow, red and purple)
  • 3 small cloves garlic, peeled
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, diced
  • 4 cups chopped kale (smaller pieces are best)
  • Truffle salt
  • 3 tablespoons plus 2 tsp. vegan butter (I use Earth Balance)
  • 1/2-3/4 cup unsweetened plain almond milk
  • 1 teaspoon sea salt
  • Minced fresh chives to garnish (optional)


  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and garlic cloves.
  3. Boil until cubes are easily pierced with a fork.
  4. Drain and add to mixing bowl.
  5. While the potatoes are cooking:
  6. Saute onion in the coconut oil until softened, then add cleaned and chopped kale.
  7. Cook until well wilted. Add a pinch or two of truffle salt, to taste.
  8. Add kale mixture to mixing bowl with potatoes and garlic.
  9. Add 3 Tbsp. of the vegan butter, the almond milk and sea salt.
  10. Use a potato masher to combine.
  11. Form small balls of potato mixture in hands and flatten into little cakes.
  12. Cook in a sauté pan with the remaining 2 tsp. vegan butter (or coconut oil) over medium-low heat for 3 minutes on each side, or until browned and crispy.
  13. Garnish with chopped chives, sprinkle with truffle salt, and serve hot!


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Recipe By: Sarah at A House in the Hills

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Nutrition Facts Per Serving







Vitamin C










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