Potato, Spring Onion and Kale Cakes

Recipe Image

Total Time:    45 minutes

Nutritional per serving
Calories: 71 kcal
Fat: 5 g
Protein: 2 g
Carbohydrates: 6 g

These Potato, Spring Onion & Kale Cakes are super easy to make, taste amazing and a relatively low in calories per serving.


Makes 14 servings (cakes)

  • 12 spring onions
  • 1 handful kale leaves, rolled in a stack and sliced into very thin ribbons
  • 2 eggs, lightly beaten
  • 1/2 teaspoon coarse sea salt (use less if your mashed potatoes are already seasoned)
  • Freshly ground pepper
  • 30g bread crumbs, preferably wholewheat
  • 350g cold leftover mashed potatoes (for the nutrition count, we used mashed potatoes with no added milk or butter)
  • 3 tablespoons olive oil


  1. Clean and trim the spring onions, leaving about 2 inches of green stems; (reserved the darker green tops for garnish and salad additions).
  2. Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely.
  3. Place the spring onions in a medium-sized bowl, add the kale, eggs, salt, pepper, bread crumbs and potatoes and stir to combine. The batter will be loose and wet; this is just fine.
  4. Heat the oil in a large skillet over medium-highheat until very hot but not smoking.
  5. Use about 2 tablespoons batter per pancake, flattening them as they hit the pan.
  6. Cook until golden brown underneath, just a couple minutes, before flipping them and cooking them on the reverse side until golden and crisp as well.
  7. Drain on paper towels, but be gentle as they are still fragile.
  8. You can keep them warm in a 200 degree oven while cooking off the rest of the batter, adding more oil as needed and letting pan cool between batches if it gets too hot.
  9. Serve scattered with reserved scallion stems, if desired, topped with a dollop of sour cream or plain yogurt.

Recipe and photo courtesy of The Smitten Kitchen

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