Sage Purple Potato Cakes With Saffron Sauce and Turnip Greens [Vegan]

• 7 ounces of purple potatoes
• 4 sage leaves
• 1 bunch of turnip tops
• 1/2 glass of natural oat milk
• 1/2 coffee cup of sunflower oil (better if deodorized)
• 1 bag of saffron
• 1 small teaspoon of cornstarch
• Whole sea salt to taste
• Toasted hazelnuts to taste
• Type 1 flour, to taste
• Red cabbage, as needed
• Acidified umeboshi to taste
• Smoked pepper penja to taste

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