Happy St. Paddy's - Fatfree Vegan Kitchen Colcannon Puffs

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Another easy to make and delicious vegan recipe from the Fatfree Vegan Kitchen! Margaret

--- On Mon, 3/16/09, Fatfree Vegan Kitchen <blog wrote:

 

 

 

 

 

 

 

New Recipe at Fatfree Vegan Kitchen

 

 

 

 

 

Colcannon Puffs

Posted: 15 Mar 2009 08:47 PM PDT

 

 

 

 

 

Sunday, March 15, 2009

 

Colcannon Puffs

 

 

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!Colcannon Puffs(printer-friendly version)To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.1 1/2 pounds potatoes (you

can peel if you want, but I didn't)6 ounces kale2 tablespoons nutritional yeast2 teaspoons salt1 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon thyme1/4 teaspoon freshly ground black pepper2 tablespoons soymilk2 tablespoons potato starch or corn starchCut 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.Makes about 30 puffs or 6 servings. Per serving: 128 Calories (kcal); trace Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 733mg Sodium; 3g Fiber. Weight Watchers: 2 Points.I served these with baked tofu with a basic gravy and broccoli. The puffs tasted delicious with a little gravy,

too.