Kale and Potato Nuggets from The Vegan Air Fryer by JL Fields

Kale and Potato Nuggets

These bites may seem naughty but they are really nutritious and, most importantly, tasty! This is a great way to use leftover mashed potatoes—just skip the part about cooking the potatoes and use leftover mashers instead.
Course Snack
Cuisine American
Keyword air fryer, potato nuggets
Yields 4 servings
Author JL Fields


  • 2 cups finely chopped potatoes
  • 1 teaspoon extra-virgin olive oil or canola oil
  • 1 clove garlic minced
  • 4 cups loosely packed coarsely chopped kale
  • 1/8 cup almond milk
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • Vegetable oil spray as needed


  1. Add the potatoes to a large saucepan of boiling water. Cook until tender, about 30 minutes.
  2. In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté until golden brown. Add the kale and sauté for 2 to 3 minutes. Transfer to a large bowl.
  3. Drain the cooked potatoes and transfer them to a medium bowl. Add the milk, salt, and pepper and mash with a fork or potato masher. Transfer the potatoes to the large bowl and combine with the cooked kale. Preheat the air fryer to 390°F for 5 minutes.
  4. Roll the potato and kale mixture into 1-inch nuggets. Spritz the air fryer basket with vegetable oil. Place the nuggets in the air fryer and cook for 12 to 15 minutes, until golden brown, shaking at 6 minutes.

Recipe Notes

No-Oil Option: Omit the olive oil.

From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission.