potato scallion and kale cakes
This recipe transforms cold mashed potatoes into savory, pan-fried cakes by incorporating finely sliced scallions, kale, eggs, and breadcrumbs. Expertly seasoned and crisped to a golden brown in a mix of oils, these cakes offer a delicious and resourceful way to repurpose leftovers into a flavorful main course or side dish, perfect for any meal.
Equipment
- 1 Large Mixing Bowl For combining all ingredients.
- 1 Chef's knife For thinly slicing scallions and kale.
- 1 Cutting Board For prepping vegetables.
- 1 Large Non-Stick Skillet Essential for pan-frying the cakes evenly without sticking.
- 1 Spatula For flipping the cakes during cooking.
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 the scallions and kale into very thin ribbons.
- In a large mixing bowl, combine the cold mashed potatoes, sliced scallions, kale, freshly ground nutmeg (if using), coarse salt, freshly ground pepper, and breadcrumbs.
- Add the lightly beaten eggs to the potato mixture.
- Mix all ingredients thoroughly until well combined and the kale and scallions are evenly distributed.
- Form the mixture into uniform cakes, approximately 1/2-inch thick and 2-3 inches in diameter.
- Heat the olive oil and vegetable oil in a large non-stick skillet over medium heat until shimmering.
- Carefully place a single layer of potato cakes into the hot oil, ensuring not to overcrowd the pan.
- Cook for 4-6 minutes per side, or until each cake is golden brown and crisp, adjusting the heat as necessary to prevent burning.
- Remove the cooked cakes from the skillet and place them on a wire rack or paper towel-lined plate to drain any excess oil.
- Serve the potato, scallion, and kale cakes warm, perhaps with a dollop of sour cream or a fresh herb dipping sauce.
Notes
1. **Potato Consistency:** Ensure your mashed potatoes are cold and relatively firm. This helps bind the cakes and prevents them from falling apart. If your mash is very loose, add a touch more breadcrumbs.
2. **Kale & Scallions:** Slice the kale into very fine ribbons (chiffonade) and scallions thinly to ensure they integrate well and cook quickly, avoiding raw texture. Blanched and finely chopped spinach can be a good alternative to kale.
3. **Oil Blend:** The combination of olive and vegetable oil is strategic. Olive oil adds flavor, while vegetable oil provides a higher smoke point, preventing burning and promoting a golden, crisp crust.
4. **Even Browning:** Don't overcrowd the pan. Cook the cakes in batches to maintain consistent oil temperature and allow for even browning. A crisp exterior is key to these cakes.
5. **Flavor Enhancement:** A small pinch of cayenne pepper can add a subtle kick. A squeeze of fresh lemon juice over the finished cakes brightens all the flavors.
2. **Kale & Scallions:** Slice the kale into very fine ribbons (chiffonade) and scallions thinly to ensure they integrate well and cook quickly, avoiding raw texture. Blanched and finely chopped spinach can be a good alternative to kale.
3. **Oil Blend:** The combination of olive and vegetable oil is strategic. Olive oil adds flavor, while vegetable oil provides a higher smoke point, preventing burning and promoting a golden, crisp crust.
4. **Even Browning:** Don't overcrowd the pan. Cook the cakes in batches to maintain consistent oil temperature and allow for even browning. A crisp exterior is key to these cakes.
5. **Flavor Enhancement:** A small pinch of cayenne pepper can add a subtle kick. A squeeze of fresh lemon juice over the finished cakes brightens all the flavors.