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1
Heat the oven to 300 degrees.
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2
Line a sheet pan with parchment.
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3
Place a rack over another sheet pan.
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4
In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour.
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5
Taste and adjust salt.
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6
Add the eggs and stir together.
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7
Let the mixture sit for 10 to 15 minutes, then stir again.
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8
Begin heating a large heavy skillet over medium heat.
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9
Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture.
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10
Reverse onto the parchment-lined baking sheet.
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11
Repeat with the remaining latke mix.
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12
You should have enough to make about 20 latkes.
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13
Add the oil to the pan and when it is hot (hold your hand a few inches above you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan.
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14
Press down with the spatula to flatten.
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15
Repeat with more mounds.
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16
In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five.
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17
Cook on one side until golden brown, about three to four minutes.
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18
Slide the spatula underneath and flip the latkes over.
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19
Cook on the other side until golden brown, another three minutes.
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20
Transfer to the rack set over a baking sheet and place in the oven to keep warm.
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21
Serve hot topped with low-fat sour cream, Greek style yogurt or creme fraiche.
