In this weeks recipe, we're featuring an enticing recipe from The Essential Vegan Air Fryer Cookbook: Smart & Savory Breakfast Cakes. Follow the recipes, share your culinary creations, and get a chance to enter our monthly drawing for a free Lay it Flat cookbook! Join us now and transform your kitchen into a vibrant, fun-filled cooking haven!
Smart & Savory Breakfast Cakes
- 4 small potatoes
- 2 cups kale, finely chopped
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 3/4 cup oat milk, plain and unsweetened
- 2 tbsp fresh lemon juice
- 2 tsp dried rosemary
- 2 tsp onion granules
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp turmeric powder
- cooking spray
Scrub the potatoes (leave the skins on for maximum nutrition) and place them in the air fryer. Bake for 30 minutes at 392 degrees, or until tender.
When cool enough to handle, chop the cooked potatoes into small pieces and place in a large bowl. Mash them with a potato masher or fork. Add the kale, chickpea flour, yeast, milk, lemon, rosemary, onion granules, salt, pepper, and turmeric and stir well, until thoroughly combined.
Spray the air fryer basket with oil and set aside.
Form the breakfast cakes. Remove 1/4 cup of batter and roll it into a ball with your hands. Smash it into 1/2 inch thick patty (it will be about 3 inches in diameter) and place in the air fryer basket. Repeat with the remaining batter, taking care to not overlap the cakes in the air fryer basket (you may need to do this in batches)
Spray the tops with oil and bake for 5 minutes. Remove, spray the tops again, and flip each cake over. Spray the tops with oil and cook for another 5 minutes, or until gorgeously golden-brown and cooked through. Remove and serve plain, or with Cheesy Sauce. Leftover batter will stay fresh in an airtight container, refrigerated, for about 5 days.
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