Kale and Potato Cakes With Paprika Lemon Mayo
The crunchy exteriors and tender, green-flecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes—they’ll be ready to fry for a nearly instant dinner wh
HANDS-ON TIME: 35 minutes
TOTAL TIME: 35 minutes
MAKES: 4 servings
Paprika Lemon Mayo: Stir together mayonnaise, oil, lemon zest, lemon juice and paprika; set aside. Meanwhile, in large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes. Drain and return to pot; cook, shaking pan occasionally, over low heat until dry, about 2 minutes. Using potato masher, gently mash until almost smooth with a few small chunks remaining. Stir in bread crumbs, mozzarella cheese, egg, green onions, mustard, salt and pepper. In large nonstick skillet, heat half of the oil over medium heat; using ⅓ cup for each cake, drop half of the potato mixture into pan, pressing to make ½-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes. Keep finished cakes warm; repeat with remaining oil and potato mixture. Serve cakes with mayo. PER SERVING: about 462 cal, 12 g pro, 27 g total fat (5 g sat. fat), 48 g carb (5 g dietary fibre, 5 g sugar), 65 mg chol, 682 mg sodium, 850 mg potassium. % RDI: 21% calcium, 20% iron, 100% vit A, 137% vit C, 25% folate.