This goes nicely with the Carrot Tahini Soup. With its green hue, I think kids would like it or it would just be fun for St. Pattie's Day.
1-1/2 pounds potatoes
6 ounces kale (organic is best*)
2 tablespoons nutritional yeast
1 teaspoon salt (or to taste)
2 scallions, chopped (optional)
1 serrano chili, chopped
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons potato starch or corn starch
1 tablespoon olive oil
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 about 2 tablespoons 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, a flatten into patties. Place them on an oiled baking sheet or, preferably, a baking sheet with parchment paper. Bake for 20 minutes. Carefully turn over and bake for 20 minutes more, until lightly browned.
*There are 12 fruits and vegetables that are considered to be "the dirty dozen" in terms of pesticide load. Kale is one of them. I live in Alaska and organic kale is easy to find. "They say" that if you feel you cannot afford to buy organic, at least buy organic for the "dirty dozen." For more information http://www.organic.org/articles/showarticle/article-214