This is an amazing recipe for weekend brunch. I love taking more time on the weekends to make something that is delicious, nourishing and gives me those weekend brunch vibes!

We have been going to our farmers market every Saturday, and I am always inspired to use the ingredients we get that day. We got the MOST delicious cherry tomatoes I have ever tried and this led me to make this recipe.

Ingredients:
Servings: 2-3

Potato Cakes:
3 yukon gold or russet potatoes, grated and water removed with towel
1/2 cup all-purpose flour- I used all purpose gluten free
2 green onions, diced
2 cloves garlic, minced
1/4 tsp paprika
Salt and pepper to taste
Cooking oil- I used Avocado Oil

Toppings:
1 avocado- smashed with salt, pepper and lime juice
1/4 cup of onion, diced
1 cup crimini mushrooms thinly sliced
1/2 cup of cherry tomatoes, halved
1 cup of kale, stems removed
Cooking oil, I used avocado
Salt and pepper to taste

Garnish:
Green onion, diced
Fresh pea greens
Cashew cream

Directions:
1) Add about 1 tablespoon of oil to a large skillet or frying pan and put over medium-high heat. When hot, take a handful of the potato mixture and form into a loose patty. Cook for couple of minutes until the bottom is golden brown, then flip and fry on the other side. Repeat with remaining potato mixture until all the batter is used up, adding more oil to the pan as needed.
2) While the cakes are cooking. Make the avocado smash. Add a little oil to another pan on medium heat. Add onions and cook till translucent. Add mushrooms and cook until soft. Add salt and pepper to taste. Add cherry tomatoes and kale and cook until soft.
3) When all done, add a layer of smashed avocado to each cake. Top with vegetable toppings. I loved it with a cashew cream drizzle, pea shoots and green onions for garnish.

Enjoy!