Kale & Potato Cakes

Suitable for brunch, or brinner!

 

What better way to begin your lazy Sunday, than with a delish brunch?! Maybe you’ve woken up too late to avail of brunch in a tasty eatery or maybe you don’t want to have to change out of pyjamas – and in that weather it’s no surprise.

 

Kale for brunch may not be the first thing people think of, but it works really well in this dish. The creamy potato with herbs & spring onion complement the leaf really well, and there is no bitter overpowering taste to the dish! I love dark green leafy veggies, and the health benefits to boot make it a guilt-free weekend breakfast. You could use Spinach if you preferred, just make sure not to fully-cook the leaf, or it will wilt too much and release a lot of liquid which has all the good bits.

 

You can change this up however you like – I topped mine with some Smoked Salmon and a drizzle of honey mustard dressing! It’s really easy to get your hands on affordable good quality smoked salmon at this time – partly thanks to the festive madness! And it makes this dish pretty luxe, (for what is essentially a throw-together of leftovers).  But it’s equally as good with some rustic beans, poached eggs or blistered tomatoes.

 

I used some mashed potato that was left over from the day before – which makes this even quicker to make, but you can begin from scratch, without too much hassle!

 

If you are using organic potatoes, feel free to scrub the skin but leave it intact – I actually love the texture of the skin dotted throughout. You can purchase these for about 20c more than regular potatoes in Lidl. It’s also adding a sprinkle more of nutrients and fibre to your meal, which is a nice perk!

DSC_0273

Ingredients:

  • Kale – 2 handfuls, veiny stems removed, washed.
  • White potatoes – 4 medium/large
  • 1 tsp butter or dairy free alternative
  • Drop of milk – I like to use Oat milk for it’s neutral flavour
  • Spring onion – 2 – chopped
  • Parsley – fresh or dried
  • S&P
  • Pinch of Sumac for a citrusy hint
  • Tsp of cornflour to combine mix
  • 2 tsp. Coconut oil/Rapeseed Oil

 

Method:

  • Cut potatoes into small chunks, and boil in salted water for approx 12 mins
  • Add ½ oil to pan, saute kale with S&P for about 8-10 mins.
  • Once soft, drain & mash potatoes
  • Add tsp butter, S&P, drop of milk
  • Let spuds cool – if you don’t help yourself to it while you’re waiting
  • Add spring onion to kale, stir for 2-3 mins.
  • Add kale mixture to potatoes
  • Add sumac, herbs and the cornflour
  • Gather potato mixture until it forms a ball – dust with more cornflour so it isn’t sticky but is held together.
  • Lightly dust work surface with cornflour, take a palm sized amount of potato and press down with palm to flatten. Sprinkle with cornflour if still sticky!
  • Add remaining oil to pan and on a medium/high heat, fry the cake until quite golden/brown on either side to make sure they’re nice and crispy.
  • This will take about 6-8 minutes!

 

//// If the mixture does not bind together, you can add up to a full egg whisked to the mixture, but at most you will need about a tsp. ////

 

Enjoy!

 

KB

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