Kale and Potato Cakes With Paprika Lemon Mayo Kale and Potato Cakes With Paprika Lemon Mayo

Food styling by Melanie Stuparyk | Prop styling by Madeleine Johari
Image by: Jeff Coulson

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


Paprika Lemon Mayo:


Paprika 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
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Lunch & Dinner

Kale and Potato Cakes With Paprika Lemon Mayo