Mashed Potato Kale Cakes

This recipe is family friendly (it passed the Trevor test). It is adapted from Cooking Light.



Mashed Potato Kale Cakes
Yield: 8 patties
Ingredients

* 12 cups water
* 1 bunch kale, trimmed (about 4 ounces)
* 2 2/3 cups (1-inch) cubed Yukon gold or red potato (about 1 pound)
* 3/4 teaspoon salt, divided
* 1 tablespoon olive oil
* 3 cups diced onion
* 2 tablespoons chopped fresh sage (I used 1 to 1/2 tsp ground sage)
* 1/4 cup sliced green onions
* 1/4 teaspoon freshly ground black pepper
* Cooking spray


Preparation

Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.

Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes.

Preheat broiler.

Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.

**Notes- Look for big bags of pre-trimmed and chopped kale in the produce area. Be sure to remove the woody spine if you are trimming your own. I kept the potato skins on and they were good. I used a metal form to press mixture into to form patties. I skipped the broil step. Feel free to reduce the salt and then add at the table if needed.