Potato Kale Cakes with Chipotle Cream Sauce
Servings: 6
Ingredients
- 2 ½ lbs unpeeled red potatoes, cut into quarters
- 6 cloves garlic, peeled
- ½ cup whole milk
- ½ stick unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil, plus extra for pan frying
- 1 bunch dinosaur kale, leaves torn into bite-sized pieces, stems discarded
- 4 green onions, green parts chopped, white parts discarded
- 1 teaspoon dried thyme
- ½ cup panko
- 2 large eggs
Chipotle Sauce:
- ½ cup mayonnaise
- ½ cup greek yogurt
- 1 clove garlic, minced
- 2 teaspoons minced chipotle peppers in adobo sauce, or to taste
- Juice of ½ lemon
Instructions
- Place the potato quarters and garlic cloves in a moderately sized pot and fill with water to cover the potatoes. Place on the stove and bring to a boil. Reduce the heat to a light boil & cook for about 20 minutes, or until tender and easily pierced with a fork (exact time will vary based on the size of your potato cubes. Check after 15 minutes to be safe!)
- When the potatoes (and garlic) are tender, drain well and return back to the pot. Add the milk, butter, salt, and pepper, and use a potato masher to mash well. Set aside to cool slightly.
- Meanwhile, add 3 tablespoons of olive oil to a large nonstick skillet and heat over medium heat. Add the kale and saute, stirring often until it begins to wilt, about 3 minutes. Add a splash of water, reduce the heat to low, and cover, allowing the kale to steam for a minute or two. When the kale is tender, stir in the chopped green onions, cook for just 30 seconds, then remove from the heat and transfer to the pot with the mashed potatoes. Stir well to combine and set aside.
- As the mashed potato mixture cools, make the chipotle sauce. In a small bowl, stir together the mayonnaise, greek yogurt, garlic, chipotle peppers, and lemon juice. Place in the refrigerator until ready to serve.
- Once the mashed potato mixture is room temperature, stir in the dried thyme, panko, and eggs. Mix together until evenly combined. Use your hands to scoop up a generous ¼ cup of the mixture, roll into a ball, then use your palms to flatten into a roughly ½ inch thick patty. Set aside on a large plate or baking sheet until ready to pan fry. Continue until all of the mixture has been formed into patties.
- Wipe out the large nonstick skillet used to cook the kale, then add a few generous tablespoons of oil to the pan. Warm over medium-high heat until shimmering, then add enough of the potato kale cakes to fill the pan without overcrowding. Let cook without moving for 3 or 4 minutes, or until they develop a golden brown crispy crust. Carefully flip with a spatula and cook on the other side for another 3-4 minutes, then remove to a paper-towel lined plate.
- Add 2 more tablespoons oil to the pan and repeat until all the potato cakes are cooked. Place a few potato cakes on each plate, top with a generous dollop of the chipotle cream sauce, and enjoy!