potato kale cakes with kimchee mayo

Use up your leftover mashed potatoes in this super healthy (and vegan!) veggie & quinoa cake. Serve them with kimchee mayo for a creamy & spicy sauce.

2 1/2 cups mashed potatoes
2 cups cooked quinoa
7 1/2 Tablespoons olive oil, divided
1 cup diced onion
2 cloves garlic, minced
1/2 pound kale, stems removed and leaves chopped
1 Tablespoon fresh savory leaves, minced, plus more for garnish
salt & pepper
1 cup kimchee
1/2 cup vegenaise or mayonnaise

View the full recipe at the Seasonal Veg Head →