Rating: 3.5 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Try not to mash the potatoes when mixing. Chunkier potatoes add delightful texture.

Deborah Madison
Recipe by Cooking Light November 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: 2 cakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

317 calories; fat 14.9g; saturated fat 5.7g; mono fat 7.1g; poly fat 1.3g; protein 16g; carbohydrates 33g; fiber 3g; cholesterol 27mg; iron 3mg; sodium 458mg; calcium 418mg.
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