Purple Potato Croquettes with Kale Salad

In a large pot combine unpeeled potatoes and enough water to cover. Bring to boiling; reduce heat. Simmer 15 to 20 minutes or until tender; drain. Let potatoes stand until cool enough to handle. Press potatoes through a potato ricer over a bowl to remove skins. 2. For dressing, in a small saucepan combine broth and vinegar. Bring to boiling; reduce heat. Simmer about 10 minutes or until reduced to ⅓ cup. Stir in maple syrup. 3. Preheat oven to 425°F. Place a baking sheet in oven to preheat. In a small bowl stir together flaxseed meal and 3 tablespoons water; let stand 15 minutes. Add flaxseed mixture, oats, onion, mustard, and garlic to riced potatoes. Season with salt and black pepper. Form potato mixture into 20 2-inch patties using about 1½ tablespoons mixture per patty. Carefully place patties on the preheated baking sheet. Bake about 20 minutes or until lightly browned, turning patties once about halfway through cooking time. 4. In a large bowl toss kale and beans, drizzle with dressing , and toss to coat. Divide kale mixture among serving dishes. Top with potato croquettes, tomatoes, and, if desired, Aleppo pepper.