Potato, Kale and Onion Cakes
30 minutes
Appetizer
Easy Peasy
SERVES 12
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.
