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Smashed Potato Cakes with Kale
Inspired by Cooking Light Magazine
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Course:
Breakfast , Lunch , Dinner
Cuisine:
American
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.
Cup of Yum
Notes
- We recommend organic ingredients when feasible.
- 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.
- Calories 348
- Calories from Fat 99
- % Daily Value*
- Fat 11g
- 17%
- Saturated Fat 6g
- 38%
- Cholesterol 72mg
- 24%
- Sodium 673mg
- 29%
- Potassium 799mg
- 23%
- Carbohydrates 54g
- 18%
- Fiber 5g
- 21%
- Sugar 2g
- 2%
- Protein 17g
- 34%
- Vitamin A 5355IU
- 107%
- Vitamin C 72.2mg
- 88%
- Calcium 229mg
- 23%
- Iron 4.2mg
- 23%