Cabbage, Kale and Carrot Latkes

Recipe from Martha Rose Shulman

5 cups finely shredded cabbage (about 1/2 of a small head of cabbage)
2 cups finely chopped kale
1 1/2 cups peeled and grated carrots
1/2 cup chopped cilantro
1 serrano chili, seeded and minced (optional)
1 teaspoon baking powder
salt to taste
2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
3 tablespoons oat bran
3 tablespoons flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
about 1/4 cup neutral oil (canola or grape seed)
Sour cream, greek yogurt or creme fraiche to top

Heat the oven to 300º.  Line a sheet pan with parchment paper.  Place a rack over another sheet pan.  In a large bowl, mix together the cabbage, carrots, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour.  Taste and adjust the salt.  Add the eggs and stir together.  Let the mixture sit for 10 minutes, then stir again.  

Begin heating a large heavy skillet over medium heat.  Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture.  Reverse onto the parchment lined baking sheet.  Repeat with the rest of the mixture.  You should have about 20 latkes.  Add the oil to the pan and when it is hot, slide a spatula under a latke and transfer it to the pan.  Press down with the spatula to flatten.  Repeat with more mounds.  In a ten inch pan, you can cook about 4 at a time without crowding.  Cook on one side until golden brown, about 3 - 4 minutes.  Slide the spatula underneath and flip the latkes over.  Cook on the other side until golden brown, another three minutes.  Transfer to the rack set over the baking sheet and place in the oven to keep warm.  Serve topped with sour cream, greek yogurt, or creme fraiche.