I love recipes that can act as multiple types of meals – like something that can double as a light lunch or an appetizer.
I love recipes even more that can basically work as: a snack, appetizer, light lunch, light dinner, or a side.
This recipe happens to fit all of those categories! It’s something that takes a little longer to make than my usual recipes (this one takes about 1 hour to 1.5 hours), but it is so worth it.
The husband asks for this recipe all the time, because it reminds him of latkes which he loves, but it’s a much, much healthier version!
And because I don’t make it all the time, it’s become somewhat of a special occasion recipe for us – I’ll make it as a surprise or to celebrate something, since it’s one of his favorites that I just don’t have the time to make regularly. Before a few weeks ago (when I made this recipe), the last time I made it was literally one year ago.
As I said to my husband, “this one came back out of the vault!”
As always, it was a huge hit.
And the smile on his face as he was eating these almost motivated me to make them more frequently. Almost 😉
- 8 cups water
- 1 huge bunch kale, trimmed (about 6-10 oz)
- 5 small red potatoes, cubed
- 3/4 teaspoon salt, divided
- 1 tablespoon olive oil
- 3 cups diced yellow onion
- 2 tablespoons chopped fresh sage
- 1/4 cup sliced green onions
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Sage sprigs (optional)
- Parmesean cheese (optional)
- Ketchup (optional)
Step 1: Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. While the kale is cooking, chop the rest of your veggies. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
Step 2: Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
Step 3: Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned.
Step 4: Combine potato mixture, onion mixture, green onions, and pepper in the pan. Remove from heat; cool slightly.
Step 5: Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray.
Step 6: Bake at 400° for 20 minutes. Then broil patties for 5 minutes or until browned. When they’re done, they look like this:
You can serve the patties as is, or top them with 1 Tbsp fresh grated parmesan, or serve them with ketchup, or just garnish them with sage sprigs: you can really do anything you like with them!
I think the husband and I liked eating them with ketchup the best.
One serving size is 2 of these patties – which is reasonably filling! I think I ate about 3 of them and that was great for a light lunch. The nutritional info for 2 patties is: 250 calories, 5g protein and 5g fiber. For a healthy “latke” that tastes amazing, I’d say that’s a pretty guilt-free recipe!
I also love the addition of kale to these potato cakes – it really amps up the nutrition and fiber content and it adds some great color and texture. Kale is such an awesome vegetable – I try to use it as much as I can. And sage might be one of my favorite herbs: its earthy, savory, slighty sweet and soft flavor is so unique – it really makes this dish taste amazing.
If you’re anything like my husband, you won’t be able to eat this just once – you’ll definitely want to make it again and again.