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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Mashed Potato Cakes with Onions and Kale

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 😉

The original recipe came from CookingLight.com, and I’ve modified it slightly to make it healthier. My modified recipe is below and you can find the original here.

The Ingredients

  • 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)

.

The Directions

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.

 

Mashed Potato Cakes with Onions and Kale

Yield: 4 servings

Serving Size: 2 patties

Nutritional Info Per Serving: 246 Calories, 7g Fat, 43.2g Carbs, 495mg Sodium, 5.1g Fiber, 5.1g Protein

Ingredients

  • 8 cups water
  • 1 huge bunch kale, trimmed (about 6-10oz)
  • 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)

Instructions

  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.
  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.
  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.
  4. Combine potato mixture, onion mixture, green onions, and pepper in the pan. Remove from heat; cool slightly.
  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.
  6. Bake at 400° for 20 minutes. Then broil patties for 5 minutes or until browned. When they’re done, they look like this:
  7. 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!

Notes

Adapted from CookingLight

https://www.pickyeaterblog.com/mashed-potato-cakes-with-onions-and-kale/

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19 responses to “Mashed Potato Cakes with Onions and Kale”

  1. I really like kale and potatoes too — actually, sneaking kale into mashed potatoes is how I got my dad to try kale. Usually I’ll cook potatoes with kale, mash them up, and then blend in some garlic sauteed in olive oil. This looks similar, but with more seasonings. I bet the sage is good.

    • That’s a great twist on this recipe! I totally agree – potatoes are a great “vehicle” to sneak other delicious and healthy items into our diets. I think this might be one of the first times I got the husband to try kale as well!

  2. Looks great, but I’m pretty sure that’s chard in your pictures, not kale. I’m sure either would work just fine, but just wanted to let you know. 🙂

    • Thanks! And actually – it’s a variety of kale that looks like chard called dinosaur kale 🙂 Dinosaur kale is a little milder and softer than regular kale, which is why I like using it in this recipe. But you’re right that chard would work well in this recipe too!

  3. Could this be made with sweet potatoes instead? I love the combination of kale and sweet potatoes, and don’t care for white potatoes.

    • Oooh! That’s a great idea Caroline! Theoretically I’d say you probably could substitute sweet potatoes for white potatoes – I know it would taste great with the kale and onions (and potentially the sage too). If you try it with that substitution, definitely let me know how it turns out!

      • I made these last night with sweet potatoes, and they were really good. I would suggest using more sweet potatoes. At the store, I weighed 5 small red potatoes and chose a sweet potato that was about .30 of a pound bigger. It wasn’t enough. sweet potatoes aren’t as creamy as red potatoes so you need more to compensate for that. The only changes I made were to peel the sweet potato and I added the parmesan to the mixture before sectioning and baking.

        • That’s awesome! I’m so glad it turned out well with the sweet potatoes, I can’t wait to try that the next time I make this recipe! Thanks for the tip about using a bit more of the potatoes, and adding the parmesan is a great idea!

  4. So many different textures and flavors! I love this idea of turning a classic into something new and different. And I’ll be honest, I haven’t cooked with kale much yet, but I plan to in the near future.

    • Thanks Parita! Kale is honestly one of my favorite vegetables – it’s super hearty so it stands up well in soups and stews, and works well in Italian food (especially in dishes where you cook down the vegetables for a while). It’s great as a base for green smoothies (which is an awesome way to get your nutrients for the day) and I’ve even thought about making a kale pesto – using the traditional pesto recipe but substituting kale for basil. Would love to hear about recipes you use kale in as well, and how you like it when you start cooking with it more!

  5. Making these for the boyfriend tonight! He’s obssessed with potatoes so I hope this healthy alternative works. Thanks for the recipe Anjali 🙂 question: instead of five small red potatoes, can I use three large russets? (it’s what I have on hand)

    • Yay!! I can’t wait to hear what he thinks about it 🙂 And yes, you can definitely use russet potatoes instead of the red potatoes – depending on how large the russet potatoes are you may be able to get away with using 2 instead of 3 (but you’ll have to judge the proportions as you’re making it). Good luck!!

      • He loved them! I ended up having baby red potatoes on hand (I told you, he’s obsessed, I usually have like four kinds in the kitchen) Mine got a little crispy, but I attribute that to my new oven. Can’t wait to make them again 🙂

        • Woohoo!!! Success! 🙂 Aren’t you excited that you got him to eat kale?? I love that they got a bit crispy – I made mine a little crispy as well because I just like the extra texture it brings.

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