The crunchy exteriors and tender, greenflecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes— they'll be ready to fry for a nearly instant dinner when you get home.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2014
- 675 g yellow-fleshed potatoes peeled and cut in 1-inch (2.5 cm) cubes
- 4 cloves garlic smashed
- 4 cups packed finely chopped kale
- 1/2 cup dry bread crumbs
- 1/2 cup shredded mozzarella cheese
- 1 egg
- 2 green onions sliced
- 1 tablespoon grainy or Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
Paprika Lemon Mayo:
- 1/3 cup light mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
MethodPaprika Lemon Mayo: Stir together mayonnaise, oil, lemon zest, lemon juice and paprika; set aside.
Meanwhile, in large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes.
Drain and return to pot; cook, shaking pan occasionally, over low heat until dry, about 2 minutes.
Using potato masher, mash gently until almost smooth with a few small chunks remaining. Stir in bread crumbs, mozzarella cheese, egg, green onions, mustard, salt and pepper.
In large nonstick skillet, heat half of the oil over medium heat; using 1/3 cup for each cake, drop half of the potato mixture into pan, pressing to make 1/2-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes. Keep finished cakes warm; repeat with remaining oil and potato mixture. Serve cakes with mayo.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 682 mg
- Sugars 5 g
- Protein 12 g
- Calories 462.0
- Total fat 27 g
- Potassium 850 mg
- Cholesterol 65 mg
- Saturated fat 5 g
- Total carbohydrate 48 g
- Iron 20.0
- Folate 25.0
- Calcium 21.0
- Vitamin A 100.0
- Vitamin C 137.0