Smoky Kale and Potato Cakes
Makes 12 three-inch cakes or 4 servings Kale and potato mash with Romesco sauce (see accompanying recipe) 1 large clove garlic,
Makes 12 three-inch cakes or 4 servings
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Kale and potato mash
with Romesco sauce
(see accompanying
recipe)
1 large clove garlic,
pressed or pounded
in a mortar
1 cup grated smoked
cheese or unsmoked
aged cheese, such as
Cheddar, provolone,
or mozzarella
Olive oil, for cooking
1/2 onion, diced
Several pinches of red
pepper flakes
1 teaspoon smoked salt
or smoked paprika
Sea salt and freshly
ground pepper
Dried bread crumbs,
semolina, or sesame
seeds for coating,
about a cup
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1. Make the kale and potato mash and stir in the garlic and cheese. Pour enough oil into a roomy saute pan to cover lightly and warm over midium-high heat. Add the onion and pepper flakes and cook for several minutes to soften the onion. Add this to the kale and potato mash, taste, and season with salt and pepper.
2. Form into cakes by pressing the mixture into a 1/2 cup measuring cup, then turn it out onto your hand. Coat the cakes on both sides with the bread crumbs.
3. To cook the cakes, film a roomy skillet, either cast iron or nonstick, with enough oil to cover lightly and warm over medium heat. When hot, add the cakes and cook, turning once, until nicely browned on both sides, about 4 minutes on each side. Serve with or without the Romesco Sauce.
Per serving: 710 calories, 18 grams protein, 65 grams carbohydrates, 10 grams sugar, 50 grams fat, 30 milligrams cholesterol, 1,857 milligrams sodium, 9 grams dietary fiber.