Crispy Kale and Potato Cakes

Of all the recipes that have become staples in my kitchen, this one for Crispy Kale and Potato Cakes holds a special place. The first time I made them, I was simply trying to use up a bag of potatoes and a bunch of kale before they went past their prime. I wasn’t expecting a culinary revelation, but that’s exactly what I got. The moment these golden-brown beauties hit the table, the aroma of savory potatoes and earthy greens filled the air. My family, usually a tough crowd when it comes to new vegetable-forward dishes, was instantly intrigued. The first bite sealed the deal—a shatteringly crisp, Panko-crusted exterior giving way to a soft, fluffy, and flavourful interior. They were an instant smash hit. Even my pickiest eater, who normally eyes anything green with suspicion, devoured two of them and declared them “the best potato things ever.” We’ve since made them countless times, sometimes adding a little bit of finely diced ham for a smoky, savory boost, and they disappear every single time. They are the perfect solution for a versatile side dish, a light lunch, or even a satisfying vegetarian main course. This recipe is more than just food; it’s comfort, it’s resourcefulness, and it’s guaranteed to win over your table, just as it did mine.

Ingredients

• 2 lbs (about 1 kg) Russet or Idaho Potatoes: These starchy potatoes are essential for achieving a light, fluffy interior. Their lower moisture content helps the cakes become crisp rather than gummy.
• 1 bunch (about 6-8 oz) Lacinato or Curly Kale: The star green of the dish. Lacinato (or Dinosaur) kale becomes tender and flavourful, while curly kale provides a bit more texture.
• 1 medium Yellow Onion, finely chopped: Adds a foundational layer of sweet, aromatic flavour that complements the potatoes perfectly.
• 2 cloves Garlic, minced: Provides a pungent, savory kick that elevates the entire flavour profile.
• 2 large Eggs, lightly beaten: Acts as the primary binder, holding the potato, kale, and other ingredients together into a cohesive patty.
• 1/2 cup All-Purpose Flour: This helps to absorb excess moisture and provides structure, ensuring the cakes don’t fall apart during frying.
• 1 cup Panko Breadcrumbs, divided: Panko breadcrumbs are lighter and flakier than traditional breadcrumbs, creating an incomparably crispy and golden crust. We’ll use some inside the mixture and some for the outer coating.
• 1/4 cup chopped Fresh Parsley: Lends a bright, fresh, and slightly peppery note that cuts through the richness of the fried cakes.
• 1 teaspoon Smoked Paprika: Adds a subtle smokiness and a beautiful warm color to the potato mixture.
• Salt and freshly ground Black Pepper to taste: The fundamental seasonings that enhance all the other flavours. Be generous with the salt for the potatoes.
• 1/2 cup Vegetable or Canola Oil for frying: A neutral oil with a high smoke point is crucial for achieving a deep, golden-brown crust without burning.

Instructions

1. Prepare and Cook the Potatoes: Peel the potatoes and cut them into uniform 1-inch chunks. Place the potato chunks in a large pot and cover them with cold, salted water by at least an inch. Bringing the potatoes to a boil in cold water ensures they cook evenly from the outside in. Boil for about 15-20 minutes, or until they are completely tender and can be easily pierced with a fork.
2. Dry and Mash the Potatoes: Once tender, drain the potatoes thoroughly in a colander. Let them sit in the colander for a few minutes to allow any excess water to evaporate—this is a critical step for crispy cakes. Transfer the hot, dry potatoes back to the pot or a large bowl. Mash them well with a potato masher or a fork until smooth, but be careful not to overwork them into a gummy paste. Set aside to cool slightly.
3. Prepare the Kale: While the potatoes are boiling, prepare the kale. Wash the leaves thoroughly and remove the tough central stems. You can do this by holding the base of the stem and stripping the leaves off with your other hand. Finely chop the kale leaves.
4. Sauté the Aromatics and Kale: Heat a tablespoon of the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Add the chopped kale to the skillet along with a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the kale has wilted down completely and is tender. Remove from the heat and set aside. Squeezing any excess liquid from the cooked kale is a good optional step to ensure the final cakes are not too wet.
5. Combine the Ingredients: To the bowl with the mashed potatoes, add the cooked kale and onion mixture, the lightly beaten eggs, 1/2 cup of the Panko breadcrumbs, the all-purpose flour, fresh parsley, and smoked paprika. Season generously with salt and black pepper.
6. Mix Gently but Thoroughly: Using a spatula or your hands, gently fold all the ingredients together until they are just combined. It’s important not to overmix, as this can make the potatoes starchy and the cakes heavy. The mixture should be cohesive enough to form into patties.
7. Form the Patties: Place the remaining 1/2 cup of Panko breadcrumbs on a shallow plate or dish. Take about 1/3 cup of the potato mixture and shape it into a patty about 3 inches in diameter and 1/2 inch thick. Gently press both sides of the patty into the Panko breadcrumbs, ensuring it’s evenly coated. The Panko will create that signature crispy crust. Place the coated patty on a baking sheet lined with parchment paper. Repeat with the remaining mixture. For best results, chill the formed patties in the refrigerator for at least 30 minutes. This helps them firm up and hold their shape better during frying.
8. Fry to Golden Perfection: Heat the 1/2 cup of vegetable oil in a large, heavy-bottomed skillet (like a cast-iron skillet) over medium-high heat. The oil should be hot enough that a breadcrumb sizzles immediately when dropped in. Carefully place 3-4 patties in the skillet, being careful not to overcrowd the pan. Frying in batches ensures the oil temperature stays high and the cakes fry rather than steam.
9. Cook and Serve: Fry the potato cakes for 3-4 minutes per side, until they are a deep golden brown and wonderfully crispy. Use a spatula to carefully flip them. Once cooked, transfer the crispy cakes to a wire rack or a plate lined with paper towels to drain any excess oil. The wire rack is preferable as it allows air to circulate, keeping the bottom crispy. Serve immediately while hot.

Nutrition Facts

• Servings: This recipe yields approximately 12 potato cakes, serving 6 people (2 cakes per serving).
• Calories per serving: Approximately 310 kcal.
• Fiber (5g): Sourced from both the potatoes (especially if you leave some skin on) and the kale, fiber is crucial for digestive health and helps you feel full and satisfied.
• Vitamin K (Over 100% of DV): Kale is an absolute powerhouse of Vitamin K, an essential nutrient that plays a vital role in blood clotting and bone health.
• Protein (8g): Primarily from the eggs and a small amount from the flour and vegetables, protein is the building block for tissues and helps maintain muscle mass.
• Carbohydrates (45g): The potatoes provide complex carbohydrates, which are your body’s main source of energy to fuel your day.
• Potassium (650mg): Potatoes are an excellent source of potassium, an important mineral and electrolyte that helps regulate fluid balance, nerve signals, and muscle contractions.

Preparation Time

This recipe requires a bit of preparation, but the delicious results are well worth the effort. The total time is approximately 1 hour and 15 minutes, which can be broken down as follows:

• Active Preparation Time: 30 minutes (peeling/chopping potatoes, preparing kale, mixing ingredients, and forming patties).
• Cooking Time: 45 minutes (boiling potatoes, sautéing aromatics, and pan-frying the cakes in batches).
• Optional Chilling Time: 30 minutes (highly recommended for firmer cakes).

How to Serve

These Crispy Kale and Potato Cakes are incredibly versatile and can be served in a multitude of ways for any meal of the day. Here are some of our favorite serving suggestions:

• As a Satisfying Vegetarian Main Course:
  • Serve a stack of two or three cakes on a bed of fresh arugula or mixed greens, dressed with a simple lemon vinaigrette.
  • Top with a generous dollop of sour cream or plain Greek yogurt and a sprinkle of fresh chives.
  • Accompany with a side of steamed green beans or roasted asparagus for a complete and balanced meal.
• As a Hearty and Delicious Side Dish:
  • These cakes are the perfect partner for roasted chicken or a simple pan-seared fish fillet.
  • Serve them alongside a juicy grilled steak or savory beef roast as a more flavourful alternative to traditional roasted potatoes.
  • They are a fantastic addition to a holiday meal, offering a unique twist on the classic potato dish.
• For a Spectacular Breakfast or Brunch:
  • Top a warm potato cake with a perfectly poached or fried egg. The runny yolk creates a rich, luxurious sauce.
  • Serve alongside avocado slices and a few strips of crispy bacon or sausage links.
  • Offer them as part of a larger brunch spread with fruit salad and other morning favorites.
• With a Variety of Dips and Sauces:
  • Classic Sour Cream & Chives: The cool, tangy cream is a perfect contrast to the hot, crispy cake.
  • Spicy Sriracha Mayo: Mix mayonnaise with a swirl of sriracha and a squeeze of lime for a creamy, spicy kick.
  • Herbed Yogurt Dip: Combine Greek yogurt with minced garlic, lemon juice, and fresh dill or parsley for a refreshing and healthy option.
  • Traditional Apple Sauce: The sweet and tart flavour of apple sauce provides a classic and delightful pairing, similar to how it’s served with latkes.

Additional Tips

1. The Potato is Paramount: For the best texture, stick with starchy potatoes like Russets, Idahos, or King Edwards. Waxy potatoes (like red or new potatoes) can become gluey when mashed and won’t yield the same fluffy interior.
2. Dryness is Your Ally: Moisture is the enemy of crispiness. Ensure you drain the potatoes extremely well and let them steam dry for a few minutes. Likewise, if your sautéed kale releases a lot of water, give it a good squeeze in a clean kitchen towel before adding it to the potato mixture.
3. Don’t Overmix the Batter: When combining the ingredients, mix only until everything is incorporated. Overworking the mashed potatoes will develop their starches and result in dense, heavy, and gummy potato cakes instead of light and fluffy ones.
4. Uniformity for Even Cooking: Try to make all your patties roughly the same size and thickness. This ensures that they all cook at the same rate, so you don’t have some that are perfectly golden while others are either undercooked or burnt.
5. The Power of Chilling: Don’t skip the chilling step if you have the time. Placing the formed patties in the refrigerator for 30 minutes (or even up to a few hours) helps them solidify. This makes them much easier to handle and far less likely to fall apart in the hot oil.
6. Master the Art of Frying: Use a heavy-bottomed pan like cast iron for excellent heat retention and distribution. Make sure your oil is properly preheated before adding the cakes. And most importantly, do not overcrowd the pan! Frying in batches gives each cake enough space to develop a beautiful, even crust.
7. Make-Ahead and Meal Prep: You can fully prepare the potato mixture a day in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, simply form the patties, coat them in Panko, and fry as directed. This is a great time-saver for busy weeknights.
8. Experiment with Variations: This recipe is a fantastic base for experimentation.
   • Add Cheese: Mix in 1/2 cup of shredded sharp cheddar, Gruyère, or Parmesan for a cheesy, gooey center.
   • Switch up the Spices: Try adding a pinch of cayenne for heat, some cumin for earthy warmth, or a dash of nutmeg for a classic potato flavour enhancer.
   • Incorporate Other Veggies: Finely shredded carrots, zucchini (be sure to squeeze out the excess water), or corn would all be delicious additions.

FAQ Section

1. Can I use leftover mashed potatoes for this recipe?
Yes, absolutely! This recipe is a fantastic way to repurpose leftover mashed potatoes. You may need to adjust the amount of flour slightly depending on the consistency of your leftovers. If your mashed potatoes were already made with milk and butter, they might be a bit softer, so start with the directed amount of flour and add more, one tablespoon at a time, if the mixture feels too wet to form patties.

2. My potato cakes are falling apart in the pan. What did I do wrong?
This is a common issue with a few possible causes. The mixture might be too wet (from not drying potatoes/kale enough), it might not have enough binder (add an extra egg yolk or a bit more flour), or the patties weren’t chilled. Chilling the patties for at least 30 minutes is the number one fix for this problem. Also, ensure your oil is hot enough and be gentle when flipping them.

3. Can I bake these kale and potato cakes instead of frying them?
Yes, you can bake them for a lower-fat option. Preheat your oven to 400°F (200°C). Place the Panko-coated patties on a baking sheet lined with parchment paper. Lightly spray the tops with cooking spray or brush with melted butter to help them brown. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and firm. Note that they won’t be quite as crispy as the pan-fried version, but they will still be delicious.

4. How do I store and reheat leftovers?
Store any leftover potato cakes in an airtight container in the refrigerator for up to 3-4 days. The best way to reheat them and bring back their crispiness is in an oven or an air fryer. Place them on a baking sheet and heat at 375°F (190°C) for 10-15 minutes, or until heated through and crisp again. Microwaving is not recommended as it will make them soft and soggy.

5. Can I freeze these potato cakes for later?
Yes, they freeze beautifully. You can freeze them either cooked or uncooked.

• To freeze uncooked: Place the formed, Panko-coated patties on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. You can cook them directly from frozen, adding a few extra minutes to the frying time.
• To freeze cooked: Let the cooked cakes cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in the oven as described above.

6. What other greens can I use instead of kale?
If you’re not a fan of kale or don’t have any on hand, you can easily substitute it with other hearty greens. Spinach is a great option, but be sure to cook it and squeeze out all the excess water thoroughly, as it holds much more moisture than kale. Swiss chard or collard greens would also work well; just be sure to remove the tough stems and sauté them until tender.

7. How can I make this recipe gluten-free?
Making these potato cakes gluten-free is very simple. Just make two substitutions: replace the all-purpose flour with a gluten-free all-purpose flour blend, and replace the Panko breadcrumbs with certified gluten-free Panko or breadcrumbs. The rest of the ingredients are naturally gluten-free.

8. You mentioned getting them extra crispy. What’s the ultimate secret?
The triple-threat for ultimate crispiness is: 1) Using dry, starchy Russet potatoes. 2) Coating them in Japanese Panko breadcrumbs, which are lighter and absorb less oil than regular breadcrumbs. 3) Frying in oil that is hot enough (around 350°F / 175°C) and not overcrowding the pan. Following these three rules will guarantee you a perfectly crispy potato cake every time.

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