Smoky Kale and Potato Cakes
 
 
These smoky potato kale patties are basically large, cheesy (good-for-you) tater tots!
Yield: 12 cakes
Ingredients
  • 2 large russet potatoes (about a pound), peeled
  • 8 oz yellow-fleshed potatoes, scrubbed
  • sea salt
  • 1 large bunch of kale, stems removed and leaves chopped
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large clove garlic, grated
  • 1 cup grated pepperjack cheese
  • ½ onion, diced
  • a few pinches of red pepper flakes
  • 1 tsp smoked paprika
  • dried breadcrumbs, for coating (about a cup)
Instructions
  1. Cut the potatoes into 1-inch chunks. Put them in a saucepan and cover with cold water. Add in 1 tbsp salt. Bring to a boil and then lower to a simmer, cooking until the potatoes are just about tender (about 10 minutes). Add in the kale and cook until the potatoes are soft enough to mash.
  2. Drain the potatoes, reserving ⅓ cup of cooking water. Put the potatoes in a large bowl along with the reserved water and olive oil. Mash until chunky. Season to taste with salt and pepper.
  3. Stir the garlic, cheddar, onions, red pepper flakes, and smoked paprika into the warm potato-kale mash.
  4. Form the potato mixture into cakes by pressing it into an ½ cup measuring cup and then plopping it out onto your hand. Coat on both sides with bread crumbs. Repeat until all the potato mixture is used.
  5. To cook the cakes, pour olive oil into a large skillet (enough to coat). Warm over medium heat. Add the cakes and cook, turning once, until browned, about 2 minutes on each side. Serve warm.
Notes
Adapted from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes
Nutrition Information
Serving size: 3 cakes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/01/smoky-kale-and-potato-cakes-and-red-kale-salad-with-quick-pickled-apples.html