Friday, February 5, 2016

Colcannon Puffs

I love fried potato pancakes and latkes.  This recipe combines the delicious comfort food of my youth with an equally comforting Irish Colcannon recipe for fun bite-size puffs that would make a great (healthy!) appetizer for a party or carb/side for a family meal.   Hubby and I had them with veggie loaded meatballs and a salad for dinner last week and they were delicious!

Ingredients

  • 1 1/2 pounds potatoes (I used red potato's and left the peels on them)
  • 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 milk(ish) (I used almond milk this time)
  • 2 tablespoons potato starch or corn starch

Instructions

  1. 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.
  2. 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.
  3. 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.
Number of servings (yield): 6

If Freezing you can freeze the puffs after step 2 then thaw them before baking (my preferred method) or pre-bake them before freezing and then reheat in the oven after thawing.  Personally since the potato's are already cooked I figure waiting to bake them until I am ready to eat is the most energy efficient method since reheating them in the microwave might make them soggy.

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