Active time: 20 minutes Total time 35 Minutes
With the addition of kale to these potato cakes, you not only get more nutrients, but the green hue also lends a St. Patrick’s Day spirit. Of course, these tasty cakes make any dinner better. They have appealing crispy edges and the tangy dip adds a bit of protein, for a filling snack or side dish.
Potato Kale Cakes With Dijon Yogurt Dip
For the Potato Kale Cakes
- 2/3-pound (300g) yukon gold potatoes, peeled and cubed
- 1 cup (67g) kale, stems removed
- 1 large egg
- 1 tablespoon (15ml) shredded Parmesan cheese
- 2 tablespoons (30ml) chopped scallion
- 1 teaspoon dried thyme
For the Dijon Yogurt Dip
- 1 5.3-ounce (155g) container plain 0% Greek yogurt
- 2 teaspoons tomato paste
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
Preheat the oven to 400ºF (200ºC). Set up a steamer, and steam the potato cubes for about 8 minutes, then place the kale on top of the potatoes and steam for 2 more minutes. The potatoes should be tender when pierced with a knife.
Let cool slightly, then remove the kale and pat dry, then chop. Place the potatoes in a medium bowl and mash thoroughly with a fork. Stir in the egg, Parmesan, scallion and thyme, and when well-mixed, stir in the chopped kale.
Lightly coat a sheet pan with nonstick cooking spray, then scoop scant 1/4 cup portions of the potato mixture, and place each on the pan, leaving 2 inches between them. Use damp palms to flatten into 3/4-inch thick patties. Spray the tops with oil.
Bake for 15 minutes, taking out the pan halfway to flip the cakes. Remove when browned and firm; serve immediately.
For dip, place the yogurt, tomato paste, mustard and parsley in a small bowl and stir to mix well.
Serves: 2 | Serving Size: 2 cakes and 1/3 cup (80ml) dip
Nutrition (per serving): Calories: 231; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 100mg; Sodium: 256mg; Carbohydrate: 34g; Dietary Fiber: 4g; Sugar: 5g; Protein: 16g