Monday, January 31, 2011

Potato and Kale Cakes

Potato and Kale Cakes
I started the New Year off with some specific intentions about food.  For the month of January, I have fasted from meats, sweets and bread.  And while this commitment required some adjustment, it was definitely made easier as I came across a great recipe or inspiration, like this one for Potato and Kale Cakes from Bon Appetit.

The promise of a crispy exterior married to a creamy interior, while delivering a delicious flavor profile of hearty greens, potato, herbs and spices, drew me in.  I had little doubt that this recipe would be a keeper.  And so it turned out to be.  I served them for dinner, but they could be equally great served as a lunch entree or appetizer course. 

Yes there are a few extra pans to wash now, but a satisfying bite in keeping with my "meatless-sweetless-breadless" January fare, is worth it.

Happy Eating!

Potato and Kale Cakes

1 1/2 pounds unpeeled russet potatoes, scrubbed,
cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon coarse kosher salt, divided
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic clove, finely chopped
1/2 pound kale, center rib and stem cut from
each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg

Cook potatoes in a large saucepan of boiling, salted water until tender, about 25 minutes.  Drain; return potatoes to same saucepan.  Add milk and butter.  Mash potatoes (with peel) until smooth.  Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper.  Transfer 3 cups mashed potatoes to large bowl and cool (reserve any remaining potatoes for another use).

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat.  Add onion and garlic.  Saute until onion softens, about 5 minutes.  Increase heat to medium-high.  Add kale and thyme.  Toss until kale wilts, about 5 minutes.  Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend.  Cool potato mixture 30 minutes.

Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties.  Arrange on rimmed baking sheet.  [Do Ahead: Can be made up to 2 hours ahead.  Let stand at room temperature.]

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.  Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes.  Carefully turn cakes over.  Cook until brown on bottom, 2 to 3 minutes longer.  Transfer to plates, serve and enjoy.


  1. Hello Ms. Dawn! Can the kale be substituted with fresh spinach? My family and I don't eat kale.

    1. Hi Yvette -- yes, you can substitute the kale for any hearty green. Enjoy!


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