Potato and kale cakes

by | Dec 6, 2017 | Main Meals, Recipes | 0 comments

Oh the joy of leftovers.. they’re how some of my best new recipe discoveries have been made. Many a time i’ve got back from work having not had the chance to go shopping, and find myself staring forlornly into the abyss of my fridge, utterly convinced I can hear tumbleweed blowing across the empty shelves. But lo and behold! That 2 day old ominous looking thing lurking in the back and threatening to go mouldy? (Drum roll..) Welcome leftover mashed potato! Now I don’t know about you, but I ALWAYS make too much mash. I class myself as a half decent cook but for some reason I can’t get the portions right and always end up with a large portion unfinished. Mash is best eaten fresh, if heated up the next day it protests and goes kind of floury and mushy, not enjoyable. But i’ve found a way to put life into that sad leftover mashed potato and whip it into something fresh and delicious with a few simple and cheap ingredients – let me show you how..

Potato and kale cakes
Recipe type: Lunch/Dinner/Snack
Prep time: 
Cook time: 
Total time: 
Serves: Approx. 10
  • 2 cups leftover mashed potato
  • 2 cups kale, finely chopped
  • 2 eggs, beaten together
  • ¾ cup gluten free flour (I use Dove's Organic Plain Flour)
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • Olive oil/ coconut oil
  • Good quality sea/rock salt and pepper
  1. Gently sauté the onion in olive oil for a few minutes until translucent
  2. Add garlic and stir in, being careful not to let it burn
  3. Add the kale and mix it all together, letting it cook on a low-medium heat for a minute or so then take off the heat
  4. Add the mashed potato, egg and flour to a bowl and mix with a wooden spoon
  5. Fold in the onion, garlic and kale and season well with salt and pepper and mix until well combined
  6. Form into round patty shapes and fry in olive oil until lightly brown and crispy
  7. Flip each cake onto other side once one side is browning (about 2-3 minutes depending how hot your pan is)
  8. Serve!


Submit a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: