Tuesday, November 10, 2015
Kale and Potato Cakes
I'm not a huge potato fan but this recipe from Canadian Living
popped out to me.
Kale is in my garden but I had to buy a box to make this and now I know I'll be planting more .
3 1/2 cups yellow-fleshed potatoes, peeled and cut into 1 inch cubes
4 cloves smashed garlic
4 cups finely chopped kale
1/2 cup panko
1/2 cup shredded mozzarella cheese
2 green onions- sliced
1 tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon canola oil
In large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes.
Drain and return to pot over low heat for about 2 minutes, shaking pan occasionally until dry.
Using potato masher, mash gently until almost smooth with a few small chunks remaining. Stir in panko, mozzarella cheese, egg, green onions, mustard, salt and pepper.
In large nonstick skillet, heat half of the oil over medium heat. Using 1/3 cup for each cake, drop half of the potato mixture into pan, pressing to make 1/2-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes.
Repeat the process with the remaining oil and potato mixture.