Mashed Potato Pancakes with Garlicky Smash Spinach

Potato Pancakes with Garlicky Smashed Spinach

• Ingredients
  • Plenty of oil
  • 250g / 9oz floury potatoes (2 medium-small spuds)
  • 30ml (2 tbsp) soy milk
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 2 tbsp finely diced spring onion
  • 70g / 2.5 oz firm tofu, pressed and cut into thin matchsticks
  • 1/2 tsp tamari
  • 1/2 tsp vegan worcestershire
  • 1/2 red onion
  • 250g fresh spinach
  • 1-2 tbsp vegan butter
  • 1 head roasted garlic
  • 2 tbsp potato starch
  • Extra salt and black pepper, to taste

• Directions/Method
  1. First put your oven on 200 C (400 F) to roast the garlic. Peel away as much of the outer skin as possible from an entire bulb of garlic, cut 1/8-1/4 inch off the top so the garlic is just peeping out, coat in oil, and pop the oven for 20-30 minutes, or until the garlic is soft.
  2. Meanwhile peel and cut the potatoes in large dice. Boil until a knife can be inserted with ease, drain, and place in a medium bowl along with the milk, nutritional yeast, 1/2 tsp salt, and spring onion. Mash well.
  3. Get out two small plates. On one pour the tamari and worcestershire sauces. On the other, spread out the 2 tbsp potato starch. Put the tofu matchsticks on the plate with the sauces, turning to coat until all of the liquid is soaked in.
  4. Heat plenty of oil in a large skillet. Form the now cooled mashed potato into four balls of moderately equal size and press into 1/2 inch to 3/4 inch thick patties. Coat each side lightly in the potato starch and place on the skillet to fry on each side for a few minutes, or until crispy and brown.
  5. While the pancakes are cooking, steam the spinach in a pot with a tablespoon or so of water, adding extra handfuls as it cooks down. When the spinach is cooked, drain it and press as much liquid out as possible. Return it to the pot along with the butter and any extra salt you desire. Squeeze the roasted garlic cloves out of their skins and mash into the spinach slightly. Keep on low heat.
  6. Test your multi-tasking skills some more! Quickly roll the tofu in the rest of the starch, to coat. If there’s room in the pan with the potato pancakes, fry them in there (keep them slightly separated because the potato starch will make them stick together). Otherwise, fry them quickly after the potato is finished cooking. They only need to be fried for a minute or two, until justy brown and crispy.
  7. Cut the onion in half and into wedges and stir fry on high heat for a few minutes. Add an extra splash of tamari for flavour, if desired.
  8. Serve the potato pancakes topped with the spinach. Spoon the onions over and lay the tofu over/beside/however. Serve immediately.