This recipe requires a heat source
Recommended materials: Large saucepan, large bowl, skillet, knife, cutting board, measuring spoons (or one big spoon and one small spoon), one fourth measuring cup, masher (or fork).
This recipe makes roughly 10 3-inch sized cakes.
- 2 medium potatoes (cut in half)
- ¼ cup milk
- 2 TBSP olive oil
- ½ medium onion (finely-chopped)
- 1 clove garlic (minced)
- 3 leaves kale (de-stemmed by pulling leaves away from stem)
- ½ tsp salt
- ½ tsp thyme
- ½ tsp paprika (optional)
- ½ tsp pepper (optional)
- Wash hands.
- Cook potatoes in a large saucepan of boiling salted water until tender, about 25 minutes.
- Drain, then return potatoes to the same saucepan. Add milk.
- Mash potatoes (with peel) until smooth – this can be done using a potato masher or fork.
- Transfer to a large bowl and set aside.
- Heat 1 TBSP oil in a large, deep skillet over medium heat. Add onion and garlic. Sauté until the onion softens.
- Add kale, thyme and paprika (optional) and cook until kale wilts.
- Combine kale mixture and potatoes. Add salt and pepper to taste. Cool potato mixture.
- Shape potato mixture by 1/4 cupfuls into 1/2 in thick patties.
- Heat 1 TBSP oil in a large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, about 3-4 minutes.
- Carefully turn cakes over. Cook until brown on bottom, about 2-3 minutes longer.
- Transfer to plates.