potato scallion and kale cakes
This recipe transforms leftover mashed potatoes into savory cakes, enriched with fresh scallions and kale. Bound with egg and breadcrumbs, these pan-fried delights offer a crispy exterior and a tender interior, perfect as a side dish or light meal.
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Nonstick Skillet
- 1 Spatula
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
- Finely slice scallions and kale leaves into thin ribbons.
- In a large bowl, combine the cold mashed potatoes, sliced scallions, kale, lightly beaten eggs, nutmeg (if using), salt, pepper, and breadcrumbs. Mix thoroughly until well combined.
- Form the mixture into small, evenly sized cakes, roughly 1/2-inch thick.
- Heat the olive oil and vegetable oil in a large nonstick skillet over medium-low heat.
- Carefully place the potato cakes into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 4-6 minutes per side, or until golden brown and crispy on both sides, and heated through.
- Adjust heat as needed to prevent burning and ensure even cooking.
- Remove the cooked cakes from the skillet and place them on a wire rack lined with paper towels to drain any excess oil.
- Repeat with the remaining potato mixture until all cakes are cooked.
- Serve warm as a side dish or light main course.
Notes
For perfectly crispy cakes, ensure your mashed potatoes are cold and firm. If they are too loose, add a little extra breadcrumbs to help bind them. Don't overcrowd the skillet; cook cakes in batches to maintain consistent oil temperature and achieve an even golden-brown crust. A medium-low heat is crucial for cooking through without burning. Serve with a dollop of sour cream or a sprinkle of fresh chives for added freshness and tang. Consider adding a pinch of cayenne for a subtle kick.