Mashed Potato Kale Cakes

#1 of 100: Mashed Potato Kale Cakes

My first recipe got the official thumbs up from my husband who normally doesn’t like potato based dishes. (I did add black beans to his plate, which helped make it more Guatemalan for him). I have to give credit to this first recipe that I found on I did adapt their recipe a bit, but it is the same idea.

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  • 1  bunch kale, trimmed
  • 4  medium size red potatoes, cubed
  • 1/4 teaspoon sea salt
  • 1 Tablespoon  butter
  • 1 1/2  cups  diced onion
  • 2  Tablespoons  chopped fresh sage (I left this out but it might be good!)
  • 1/4  teaspoon  freshly ground black pepper

While you boil about 7 cups of water in a large pot, cut the middle stem out of the kale and chop into small pieces. Once the water is ready, add the kale and let it cook for about 2-4 min. until it is tender. Take the kale out of the water with a slotted spoon and set aside. Then add the cubed potatoes to the same water and bring it back to a boil. I left the skins on and it gave it some good texture. Once the potatoes are soft, drain the water out and mash right there in the pot.

While the potatoes are cooking, add the butter to a small saucepan and brown the onions for about 10 minutes on med. high heat. Once the potatoes are mashed, add the kale, onions, salt and pepper to the mix. Let the mixture cool and put wax paper on your baking sheet. Preheat the oven to 400deg. and once the mixture is cool, divide it up into patties. Cook the patties for 20 min. and then brush with butter. Then broil for 5 minutes and turn off the heat. Let them sit in the oven a bit longer until desired texture. I also let them cool a bit before trying to take them off the wax paper. These were worth all the prep work, and I plan on freezing the extras for a lazy day.


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Filed under Dinner Menu: Cena, Lunch Menu: Almuerzo

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