Inspired by Cooking Light Magazine
I’ve always been a potato cake fan but never tried making them with mashed potatoes (as opposed to shredded potatoes) until now. What I love about this Smashed Potato Cakes with Kale recipe, aside from the taste, is how it can easily pass for breakfast, lunch, or dinner. Or, even breakfast for dinner! Just fry up some eggs and bacon to go with it as well as whatever fresh fruit you have on hand, and you’ll have a crowd-pleasing meal.
Smashed Potato Cakes with Kale
Inspired by Cooking Light Magazine
Print Recipe
Servings: 4 people
Ingredients
- 1 pound baking potatoes (skin left on)
- 3 cups kale (shredded)
- 1 cup ricotta cheese
- 1 cup whole-wheat breadcrumbs
- 1 egg (beaten)
- 1/4 cup whole-wheat flour
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- olive oil (for cooking)
Instructions
- Set a pot of water over high heat to boil. Scrub the outside of the potatoes with water and a bristled brush (no need to peel!). Dice into 2-inch chunks.
- Add the potato pieces to the water and, once tender when pierced with a fork (after about 15 minutes), add the chopped kale to the boiling water and cook for one more minute. Drain.
- In a large bowl, use a potato masher to mix up the potatoes and kale with the ricotta. Once all the big chunks are gone, stir in the bread crumbs, egg, flour, and seasonings. Form mixture into small patties with your hands.
- Add a thin layer of olive oil to a large skillet over medium heat. Cook the patties until golden brown and cooked all the way through, 4 - 5 minutes on each side. Serve warm.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Smashed Potato Cakes with Kale
Amount Per Serving
Calories 348
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 72mg24%
Sodium 673mg29%
Potassium 799mg23%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 2g2%
Protein 17g34%
Vitamin A 5355IU107%
Vitamin C 72.2mg88%
Calcium 229mg23%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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Sounds like a good latke recipe to me, right in time for the upcoming holiday of Hanukkah!
how are these if need to reheat when served? need to make ahead of time!
You can reheat in a skillet, in the oven, or in a toaster oven.
I reheated them in the air fryer. Yum!
Everyone in my family loved these! My husband put a little sour cream on top, and I put a little salsa. Delicious and filling!
Dear Kale,
I would like to say thanks for sharing such delicious smashed potato cake recipe with organic ingredients. It awesome especially when cooked with Olive Oil.
GOD BLESS YOU
really nice recipe! And with ricotta, whole wheat too, thank you for this!
Do you think this would work with spinach? I’m not a big cook and kale sounds like a big persons word… but I do spinach (baby spinach) usually
Kale is just as easy as spinach, really :-) You can buy the leaves in a bag, pre-shredded and use it just the same as a bag of spinach leaves.
If you did substitute spinach, it tends to leak water so the mixture might end up wetter than if you had used kale, but I think it would still be fine.
Would love to use the blender with my 9 year old to get her to be involved with cooking. Making fruit and veggie smoothies would get her excited about eating healthy.
We can’t do dairy at our house-might try this with non-dairy cheese or maybe a little more egg?! Sounds delicious though!
Let us know how it turns out. :)
Could use a waffle iron and swap out the veggies!! Yum.
These look delicious! Years ago I used to make something similar using tuna.
I love vegetable fritters for breakfast, and this sounds like a stick-to-the-ribs version of them. Will try soon. It would be a good way to use up leftover potatoes….