Serves 6 or more
- 1 1/2 pounds russet potatoes, scrubbed and roughly diced
- 1 tablespoon olive oil
- 1 teaspoon black mustard seeds
- 1/2 cup finely diced yellow onion
- 4 cloves garlic, finely minced
- 2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 3 cups roughly chopped kale, stems removed
- 1/4 cup vegan mayonnaise
- 1/2 teaspoon ground black pepper
- 1 cup cooked, drained green lentils
- ½ teaspoon salt
- About 1 ½ cups panko crumbs for breading
- Olive oil for frying
1. Cover the diced potatoes with at least 3 inches of cold water, bring to a boil over high heat and simmer for 12 to 14 minutes until tender (easily pierced with a fork). Drain and transfer to a large mixing bowl to cool.
2. In a deep 12 inch skillet heat olive oil over medium high heat, add the mustard seeds and don’t stir. Once the seeds have finished popping, add the onion and garlic and fry until onion is translucent. Stir in the oregano, cayenne and chopped kale and fry for about 3 minutes or until the kale is tender and reduced in bulk by about half. Turn off heat and cool for 2 minutes.
3. Pour panko crumbs into a wide, shallow bowl or large dinner plate. Pre-heat a cast iron skillet over medium high heat.
4. Transfer kale mixture to the cooled potatoes, add the vegan mayo, pepper, lentils and salt. Thoroughly mix (I use my hands for the greatest control), making sure all the ingredients are moistened and the lentils and kale are evenly distributed. Taste and add more salt and pepper if necessary. Scoop up a generous ½ cup and shape into a patty about 1 ½ inches thick, dredge both sides in bread crumbs and set onto a clean, dry surface while you finish shaping the rest of the patties.
5. Fry patties in the preheated cast iron skillet with a little olive oil until both sides are golden brown, about 4 to 6 minutes. Serve hot!