potato scallion and kale cakes
This recipe transforms leftover cold mashed potatoes into savory, crispy cakes. Infused with fresh scallions and finely ribboned kale, bound with egg and bread crumbs, these patties are pan-fried until golden brown. They offer a delightful way to repurpose leftovers into a flavorful main course or side dish, perfect for a hearty vegetarian meal.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl
- 1 Large Nonstick Skillet
- 1 Spatula or Turner
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
- Prepare the vegetables: Thinly slice scallions and julienne kale leaves.
- In a large mixing bowl, lightly beat the eggs.
- Add the cold mashed potatoes, sliced scallions, kale ribbons, nutmeg (if using), salt, pepper, and bread crumbs to the bowl.
- Mix all ingredients thoroughly until well combined.
- Form the mixture into approximately 12 small, flat cakes (about 2-3 inches in diameter).
- Heat olive oil and vegetable oil in a large nonstick skillet over medium heat until shimmering.
- Carefully place the potato cakes into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Fry for 4-5 minutes per side, or until golden brown and crispy on both sides and heated through.
- Remove the cooked cakes from the skillet and place them on a wire rack lined with paper towels to drain any excess oil.
- Serve immediately while warm.
Notes
Ensure your mashed potatoes are well-chilled; this is crucial for the cakes to hold their shape during mixing and cooking. For optimal crispness and flavor, don't overcrowd the skillet; cook in batches if necessary. A mix of olive and vegetable oil provides a balance of flavor and a higher smoke point for even browning. Season generously but taste first if your mashed potatoes are already seasoned. For an elevated touch, serve with a dollop of crème fraîche or a quick lemon-herb aioli. A sprinkle of Parmesan cheese in the mix would also add a lovely savory depth.