Kale Cakes, Cashew Sour Cream

Kale used to be blacklisted in my kitchen. High nutritional value, good antioxidants, good fiber, blah, blah. It tasted bad and was therefore deleted. Then a friend created a salad and snuck in the kale advertised as arugula. I loved it. Turned out the trick was in the preparation and balancing out the flavours. Kale and I are friends again.

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Cashew Sour Cream

I’m sure I’ve posted a bunch of versions but this one is the simplest and usually my go-to.

  • 1 C Cashews, raw and unsalted
  • 1-2 T Lemon Juice
  • 1-2t Apple Cider Vinegar
  • 1/4 t Salt
  • 1-2 T Water, if necessary for thinning

It kind of important to use raw, unsalted  cashews. As I learned the first time, if you use the salted roasted variety the whole lot will wind up tasting a thinned down version of cashew butter which probably isn’t what you want.

Soak the cashews in 2 C water overnight. Drain and reserve. Toss everything minus the water into a food processor and let it rip for about 3-4 minutes, scraping down the sides, if necessary, adding water, if necessary. I barely added 1 T of water for this rendition, it was thick.

KaleCakes-3 KaleCakes-4

Kale Cakes

  • 4 C Kale, chopped (2C of chopped kale in the end)
  • 2 Eggs, separated
  • 2 T Whole Wheat Flour
  • 2 T Almond Meal
  • 1 t salt
  • 1/2 t Ground Ginger
  • 1/2 t Onion Powder
  • 1/2 t Ground Black Pepper
  • 1/2 t Cayenne
  • 1/2 t Garlic Powder
  • 1/2 t Baking Powder
  • 3-4 T Oil

Chop the kale in a food processor. You’re looking for a chopped leaf not a pureed paste. A few pulses ought to work.  Put the spices (salt, peppers, onion and garlic powders)  in the food processor with the kale and pulse one more time to mix. Remove to a large bowl. Add egg yolks, baking powder, flour and almond meal. Mix that up by hand until blended.

Put egg whites in a medium bowl then use a hand mixer to whip them into stiff peaks. Fold the egg whites into the kale mixture. Hand-form patties; you can make about 4 regular-size or 8 minis.

Heat oil in a large frying pan over medium heat and fry about 3-4 minutes on each side or until nicely browned.

Crunchy, earthy and with a little heat that the ‘sour cream’ tempers. Kale is good after all!


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