Total Time: 45 minutes
|Nutritional per serving|
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
- Clean and trim the spring onions, leaving about 2 inches of green stems; (reserved the darker green tops for garnish and salad additions).
- Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely.
- 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.
- Heat the oil in a large skillet over medium-highheat until very hot but not smoking.
- Use about 2 tablespoons batter per pancake, flattening them as they hit the pan.
- 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.
- Drain on paper towels, but be gentle as they are still fragile.
- 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.
- 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