Smashed Potato Cakes with Kale
Inspired by Cooking Light Magazine
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.