I just recently heard of colcannon not too long ago, and I must say, it’s a cryin’ shame! I had no idea what it was before this, and I was sold instantly. Healthier mashed potatoes? Who can say no to that? Traditionally, colcannon is mashed potatoes with either cabbage or kale mixed in (= healthy). I brought some beets back from the Riverside Farmer’s Market, and they had some crazy-abundant greens! So, I decided to put those greens to good use.
I couldn’t get my mind off fried potatoes. Perhaps not the healthiest meal, but I decided to go completely vegan with these puppies to offset the un-healthiness of being fried. It started with the garlicky wilted beet greens, and red potatoes. Check out those fuchsia potatoes, man. That’s alll about the beet greens. Welcome to anti-oxidant city, I’m tellin’ ya!
I mashed the potatoes with some almond milk, and un-refined coconut oil in lieu of butter. Salt and pepper for sure, then some nutritional yeast and lemon juice to mimic the tanginess of cheese.
Continuing with the vegan theme, I paired the croquettes with a vegan cashew cream. This stuff is out of this world, and I can’t believe it took me so long to finally make it! What I made is a variation of this Cashew Nut Chese.
It’s so good. AND Raw. AND Vegan. But you will love it even if you are the ultimate carnivore. We’re talking about a cheesy nut sauce to go with fried potatoes. FRIED POTATOES. Vegan? It doesn’t matter. It really doesn’t. You’ll love these!
Enjoy your fuchsia potatoes!
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- For The Potatoes
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- 2 Pounds Red Potatoes peeled & cut into 1/2 – 1″ chunks
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- 2 Tablespoons Unrefined, Organic Coconut Oil
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- 1/2 Cup Almond Milk
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- 2 Tablespoons Nutritional Yeast
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- 1 Tablespoon Freshly Squeezed Lemon Juice
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- 3/4 Teaspoon Sea Salt
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- 1/4 Teaspoon Freshly Cracked Black Pepper
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- For The Greens
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- 1 Tablespoon Extra Virgin Olive Oil
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- 10 Cups Beet Greens cut into ribbons about 1 inch thick
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- 3 Cloves garlic
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- 1/2 Teaspoon Sea Salt
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- 1/4 Teaspoon Freshly Cracked Black Pepper
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- 1/4 Teaspoon Ground Nutmeg
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- Assembly
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- 2 Tablespoons Ground Flax Meal
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- 2/3 Cup Warm Water
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- 2 Cups Panko Bread Crumbs
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- 2 Cups Vegetable Oil
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- For the Lemon Basil Cashew Cream
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- 1 Cup Cashews soaked in water overnight
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- 2/3 Cup Water
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- 2 Tablespoons Lemon Juice
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- 1 Tablespoon Nutritional Yeast
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- 1/8 Teaspoon Cayenne Pepper
- 1 Tablespoon Finely Chopped Fresh Basil
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- Fill a large pot of water two thirds of the way full, and add in the potatoes. Cover, and put the heat on high. After about 15 minutes, the water should start to boil. Cook for about 15 minutes more, or until fork tender.
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- Drain the potatoes very well in a colander, and return to the warm pot. This will evaporate more of the residual water on the potatoes.
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- Add the coconut oil, and hand-mash the potatoes with a potato masher.
- Add the remaining ingredients and mix well.
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- While the potatoes cook, heat a large saute pan over medium heat. Add in the olive oil, then about half of the beet greens.
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- Let the first batch of greens wilt a bit before adding the garlic, salt, pepper, nutmeg, and the rest of the beet greens.
- Cook until all the greens have wilted, about 5 minutes more.
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- Add the greens in with the potatoes, and mix well, ensuring that there are no clumps of beet greens. Transfer to an airtight container, and refrigerate at least four hours or overnight.
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- Line a cookie sheet with plastic wrap, and when the mixture is cool, divide the mixture into 12 equal patties.
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- In a shallow bowl, mix the flax meal and warm water. In a second shallow bowl, add the breadcrumbs. You can do one cup at a time, if you have small bowls.
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- Carefully dip a patty into the flax meal. I used a fork to help turn it over.
- Once coated with the flax mixture, carefully dip into the panko bread crumbs. Return to the lined cookie sheet, and repeat for the remaining patties.
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- Place all ingredients except the basil into a blender, and blend until very smooth.
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- Transfer to a bowl, and mix in the chopped basil.
- Cover with plastic wrap, and place in the refrigerator until ready to serve.
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- Heat a skillet to medium high, and add one cup of vegetable oil. Bring the oil temperature to 350°F, or until the base of a wooden spoon bubbles.
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- Add in a few croquettes, but don’t crowd the pan. Cook until golden brown, about 3-5 minutes per side.
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- Keep working in batches, adding more oil if necessary until all croquettes are fried up.
- Serve on a pool of cashew cream, and garnish with lemon wedges and basil.
That looks simply fabulous. I appreciate recipes that use all of the beet. I also love your “kicked up” variation on the cashew cream. Job well done.
These sound delicious! And the pink color makes them look so pretty xx
I am book marking this! As soon as I finish up my juice cleanse and start the eating again I am making this. It sounds heavenly and I bet the boys would eat it up, vegan and all!
Hi
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Looks delicious! Possible to bake these too? I’d rather bake than fry. Thanks!