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Mashed-Potato Cakes with Onions and Kale

Photo: Randy Mayor
Yield 4 servings (serving size: 2 patties)

Ingredients

  • 12 cups water
  • 1 bunch kale, trimmed (about 4 ounces)
  • 2 2/3 cups (1-inch) cubed Yukon gold or red potato (about 1 pound)
  • 3/4 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1 tablespoon butter or stick margarine
  • 3 cups diced onion
  • 2 tablespoons chopped fresh sage
  • 1/4 cup sliced green onions
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • Sage sprigs (optional)

Nutrition Information

  • calories 246
  • caloriesfromfat 26 %
  • fat 7 g
  • satfat 2.4 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 5.1 g
  • carbohydrate 43.2 g
  • fiber 5.1 g
  • cholesterol 8 mg
  • iron 2.6 mg
  • sodium 495 mg
  • calcium 87 mg

How to Make It

  1. 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.

  2. Add potato 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.

  3. Preheat oven to 400°.

  4. 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 baking sheet coated with cooking spray. Bake at 400° for 20 minutes.

  5. Preheat broiler.

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