1largeRusset Potatomeasure 1 C after liquid has been removed, peeled and grated, squeeze the liquid out
FOR THE MUSTARD SAUCE:
1Tbl Dry Mustard
1/2CWhite or Apple Cider Vinegar
Almond Milk to thin, if necessary
TO MAKE THE BOXTY:
1tbspGround Flax plus 3 Tbl Waterallow to sit for 15 minutes
1/4cAll Purpose Flour
1-2Tbl Vegan Margarinefor pan-frying
2large Onionssliced and caramelized in 1 Tbl of Vegan Margarine + 1 tsp Oil
Swiss Chardor other leafy greens, wilted in 2 Tbl of Water
TO MAKE THE CARAMELIZED ONIONS: In a large saute pan, add the margarine and 1 tsp of oil. I find that adding both keeps the margarine from burning. Add the sliced onions and cook slowly over medium heat until golden and sweet.
TO MAKE THE MASHED POTATOES: Peel and evenly cube the potatoes. Steam potatoes until fork tender. Add almond milk, salt, pepper and vegan margarine mashing until smooth. Set aside. Measure 1-1/2 C (save any leftovers for later).
FOR THE GRATED POTATOES: Peel the potato and using a box grater, grate and place into a kitchen (or paper) towel. Squeeze as much liquid out as possible. Measure I C after this step.
TO COMPLETE THE BOXTY: Combine the mashed and grated potatoes along with the remaining ingredients. Working in batches, using a cookie or ice cream scoop, place even amounts into a fry pan or griddle with the butter over medium heat. Using a spoon, shape the batter into rounds. If you dip the spoon into the butter, it will keep the batter from trying to stick to the spoon. Allow the first side to cook until golden brown and the patty has firmed up enough to flip. Repeat on other side. Remove to paper towels to drain any excess moisture.
TO MAKE THE MUSTARD SAUCE: Combine all of the ingredients for the sauce in a small pan over medium heat, whisking to combine. The sauce will thicken as it cooks much like a gravy would. If it gets too thick, just add more almond milk and whisk to incorporate.
FOR THE SWISS CHARD: In a pan over medium-high heat, add 2 Tbl of water and saute until wilted.