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potato scallion and kale cakes

This recipe transforms cold leftover mashed potatoes into savory cakes by adding fresh scallions and thinly sliced kale. The mixture is formed into patties and pan-fried until golden brown and crispy, offering a delicious way to repurpose leftovers.
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Course lunch/dinner
Cuisine American
Servings 6 people
Calories 906.2 kcal

Equipment

  • 1 Mixing Bowl For combining ingredients
  • 1 Skillet or Frying Pan For cooking the cakes
  • 1 Cutting Board For preparing vegetables
  • 1 Sharp Knife For slicing scallions and kale

Ingredients
  

Main

  • 12 scallions mine were very thin; I’d use fewer if yours are on the thick side
  • 1 handful kale leaves rolled in a stack and sliced into very thin ribbons
  • 2 eggs lightly beaten
  • 1/4 teaspoon freshly ground nutmeg I totally skipped this
  • 1/2 teaspoon coarse or kosher salt use less if your mashed potatoes are already seasoned
  • Freshly ground pepper
  • 1/3 cup fresh bread crumbs or panko plain and lightweight
  • 1 1/2 cups cold leftover mashed potatoes
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil

Instructions
 

  • Thinly slice the scallions and ribbon the kale leaves.
  • In a mixing bowl, combine the cold mashed potatoes, sliced scallions, ribboned kale, lightly beaten eggs, nutmeg (if using), salt, pepper, and breadcrumbs.
  • Mix thoroughly until all ingredients are well incorporated.
  • Divide the mixture and form into patties of your desired size.
  • Heat the olive oil and vegetable oil in a skillet over medium heat until shimmering.
  • Carefully place the potato cakes into the hot skillet, being mindful not to overcrowd.
  • Cook for 4-6 minutes per side, or until golden brown and heated through.
  • Remove cooked cakes from the skillet and place on a wire rack set over paper towels to drain excess oil (optional).

Notes

Ensure mashed potatoes are cold; this helps the cakes hold their shape better during frying. Adjust salt based on how seasoned your leftover mashed potatoes are. Don't overcrowd the skillet when frying; cook in batches to maintain oil temperature and achieve a crispy exterior. The mix of olive and vegetable oil provides good flavor and a higher smoke point. Serve immediately for best texture.