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

Canadian Living - Quick & Easy - - VEGETARIAN -

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.

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