• 2 medium potatoes
  • ¼ cup milk
  • 2 TBSP olive oil
  • ½ medium onion
  • 1 clove garlic
  • 3 leaves kale
  • ½ tsp salt
  • ½ tsp thyme
  • ½ tsp paprika (optional)
  • ½ tsp pepper (optional)


  1. Wash hands.
  2. Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes.
  3. Drain; return potatoes to same saucepan. Add milk. Mash potatoes (with peel) until smooth. Transfer to large bowl.
  4. Dice potatoes.
  5. Heat 1 TBSP  oil in large deep skillet over medium heat. Add onion and garlic. Saute until onion softens.  Add kale, thyme and paprika (optional) and cook until kale wilts.
  6. Combine kale mixture and potatoes. Add salt and pepper to taste. Cool potato mixture.
  7. Shape potato mixture by 1/4 cupfuls into 1/2 in thick patties.
  8. Heat 1 TBSP oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3-4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2-3 minutes longer. Transfer to plates.