Place potato in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain. Combine potato, cheeses, salt, and black pepper in a medium bowl, and toss to combine (do not mash).
Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale, onions, and garlic; cook 5 minutes or until kale is tender, stirring occasionally. Sprinkle with red pepper and paprika. Add kale mixture to potato mixture, stirring to combine. Wipe pan clean with paper towels.
Divide potato mixture into 8 equal portions; gently shape each portion into a 1-inch-thick patty. Return nonstick skillet to medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 4 patties to pan; cook 4 minutes on each side or until golden. Remove from pan, and keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 4 patties.
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I love finding tasty, easy vegetarian recipes--and this one is great. The patties are delicate, but mine held together--I made sure they were definitely browned before flipping them in my very nonstick pan. Both my 9 year old son and husband liked them a lot too.
Flavor wise, was wonderful! But as the other users stated, it DID fall apart very easily. The first round of 4 patties I made I had to rearrange back into a patty on the spatula before I flipped it. They held together well enough once the second side was cooked. The SECOND round of patties held together much better, which to me, suggests that the patties should be left to sit for a bit before cooking.