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 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 soymilk
- 2 tablespoons potato starch or corn starch
Preparation time: 20 minute(s) | Cooking time: 1 hour(s)
- 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.
- 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.
Number of servings (yield): 6Makes 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.