You’d never know that these delicious little potato cakes are packed with protein. Plus they are a great way to sneak some veggies into pancakes that are fun for kids to pick up and eat with their hands. They are super easy to make and they taste amazing, even cold.
Potato, Kale and Onion Cakes
Serves: 12, three-inch cakes
Ingredients
- 12 green onions, sliced
- 1 handful kale leaves, rolled in a stack and slice into very thin ribbons
- 2 eggs, slightly beaten
- ¼ tsp sea salt
- Fresh ground black pepper
- ¼ cup bread crumbs
- 1 - 4 oz package Idahoan® Roasted Garlic Mashed Potatoes, prepared per package directions
- 3 Tbsp oil
- Yogurt or sour cream, for serving
Instructions
- Preheat oven to 200°F.
- Place the spring onions in a medium-sized bowl, reserving a Tbsp for garnish.
- Add the kale, eggs, salt, pepper and bread crumbs. Stir to combine.
- Add the warm mashed potatoes and mix well. The batter will be wet and loose.
- Heat the oil in a large skillet over medium-high heat.
- Use about 2 Tbsp batter per pancake. Cook until golden brown underneath, about 2 minutes, before turning to continue cooking on the other side. Cook until crispy around the edges.
- Drain on paper towels, handling carefully as they are a bit fragile.
- Keep warm in the oven while cooking remaining batches, adding more oil, if needed, and adjust heat if necessary.
- Garnish with reserved scallions and serve with yogurt or sour cream.
