Mashed Potato Cakes With Onion and Kale

We’ve been struggling lately to find a good kale recipe that we both enjoy equally. We either find one that I love and my husband feels so-so about or vice-versa. And we’ve been eating lots of kale lately! I love it because it’s so very good for you, but I mostly love to eat it in soups and it’s just not soup weather right now (though it’s not exactly our usual hot summer either so maybe I’ll get soup sometime soon anyway). I’ve been getting creative with our recipes and when I stumbled upon this one, I knew it sounded interesting. First off, if the term “mashed potato” is anywhere near a recipe we are going to eat it. Mashed potatoes are practically their own food group in our household.

And these were just as good as I’d hoped! Definitely a hit outta the park for both of us and one I can’t wait to make again. It makes a good amount (8 for us), but we reheated the extras for dinner a different night in the oven and they turned out great. Now here’s hoping we get kale again next week in our veggie box!

Mashed Potato Cakes With Onion and Kale

Makes 8 cakes
Recipe courtesy Cooking Light

12 cups water
1 bunch kale, trimmed
2 2/3 cups cubed yukon gold potatoes or red potatoes (1 pound)
3/4 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon butter
3 cups diced onions
2 tablespoons chopped fresh sage
1/4 cup sliced green onions
1/4 teaspoon pepper

Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.

Add potatoes to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.

Preheat oven to 400°.

Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a foil-lined baking sheet coated with cooking spray. Bake 20 minutes.

Preheat broiler.

Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.

~ by spontaneoustruth on August 6, 2010.

2 Responses to “Mashed Potato Cakes With Onion and Kale”

  1. That does look tasty! I’ll have to try it for sure!

  2. […] salmon and so it’s become a great go-to way to use it up. We served this with our delicious kale-potato cakes and sauteed zucchini and summer squash (with toasted sliced almonds and grated Parmesan — my […]

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