Makes about 15 2-inch diameter cakes
Ingredients For the Cakes 1 ½ lb potatoes, skin on, cubed 1 small yellow squash, roughly chopped ¼ lb kale, chopped 1 inch piece ginger, peeled and finely grated 3 cloves garlic, finely minced Juice of 1 lemon 1 small green chili pepper, finely minced- check for heat first! ¼ cup chopped cilantro Salt to taste ½ cup rice flour (preferred), or regular flour
For the Chutney ½ cup mint leaves 1 ½ cups cilantro Juice of ½ lemon 1 small green chili pepper- check for heat first ½ inch piece ginger, peeled and roughly chopped 1 clove garlic, roughly chopped 2 tbsp water Salt to taste
To make the cakes, first steam the potato cubes until tender. (This can be done over a steamer or in the microwave. If you are doing it in the microwave, cover the potatoes with a damp paper towel and cook for about 12 min). When fully cooked, set aside to cool, and then mash with a manual masher. In the meantime, add the squash to a food processor and process until very finely minced. Stir together the mashed potatoes, minced squash, kale, ginger, garlic, lemon juice, chili pepper, cilantro, and salt. Taste to adjust seasonings. From this mixture, form 2 inch-diameter patties, and coat in the rice flour. Set aside. Heat some oil in a sauté pan. When hot, add the patties in small batches, cooking each side about 4 minutes until slightly crispy. Be careful when turning because these are on the delicate side! Set cooked patties aside. In the meantime, prepare the chutney by combining the mint, cilantro, lemon juice, chili pepper, ginger, garlic, water, and salt in a blender, and blend until smooth. To serve, scoop a dollop of chutney onto the warm veggie cakes, and enjoy alongside a lovely green salad.