Purple Potato Croquettes with Kale Salad Recipe - Forks Over Knives

Ingredients

• 1 lb. purple potatoes
• ½ cup low-sodium vegetable broth
• ¼ cup balsamic vinegar
• ½ teaspoon pure maple syrup
• 1 tablespoon flaxseed meal
• ⅓ cup quick-cooking oats
• 2 tablespoons finely chopped onion
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• Sea salt and freshly ground black pepper, to taste
• 8 cups fresh baby kale, chard, or arugula
• 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
• 2 cups yellow cherry tomatoes, halved
• Crushed Aleppo pepper (optional)