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Smoky Potato Cakes with Kale and Creamy Ricotta (Cooking Light)
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| Try not to mash the potatoes when mixing. Chunkier potatoes add delightful texture. Serves 4 (serving size: 2 cakes) Ingredients + Add To Shopping List | |
| 1 (1-pound) | baking potato, peeled and cut into 1-inch pieces |
| 1 cup | part-skim ricotta cheese |
| 2 ounces 2% | reduced-fat extra-sharp cheddar cheese, shredded (about 1/2 cup) |
| 1/2 teaspoon | kosher salt |
| 1/4 teaspoon | freshly ground black pepper |
| 2 tablespoons | extra-virgin olive oil, divided |
| 4 cups | finely chopped kale |
| 3/4 cup | chopped green onions |
| 1 | garlic clove, minced |
| 1/4 teaspoon | crushed red pepper |
| 1/4 teaspoon | smoked paprika |
| Preparation Hands-on: 40 Minutes Total: 40 Minutes 1. Place potato in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain. Combine potato, cheeses, salt, and black pepper in a medium bowl, and toss to combine (do not mash). 2. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale, onions, and garlic; cook 5 minutes or until kale is tender, stirring occasionally. Sprinkle with red pepper and paprika. Add kale mixture to potato mixture, stirring to combine. Wipe pan clean with paper towels. 3. Divide potato mixture into 8 equal portions; gently shape each portion into a 1-inch-thick patty. Return nonstick skillet to medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 4 patties to pan; cook 4 minutes on each side or until golden. Remove from pan, and keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 4 patties. Deborah Madison SEPTEMBER 2015 Nutritional Information Calories 317 | |
| 14.9 g | Fat |
Satfat 5.7 g
Monofat 7.1 g
Polyfat 1.3 g
Protein 16 g
Carbohydrate 33 g
Fiber 3 g
Cholesterol 27 mg
Iron 3 mg
Sodium 458 mg
Calcium 418 mg
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