Mashed-Potato Cakes with Onions and Kale

Photo: Randy Mayor

Yield: 4 servings (serving size: 2 patties)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 26%
  • Fat: 7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.1g
  • Carbohydrate: 43.2g
  • Fiber: 5.1g
  • Cholesterol: 8mg
  • Iron: 2.6mg
  • Sodium: 495mg
  • Calcium: 87mg

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)

Preparation

  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.
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