Potato Kale Cakes!
Super-food Author Stephanie Pedersen’s Potato Kale Cakes to Be ‘Gobbled Up’ This Thanksgiving
Inspired cooks will enjoy success when adding kale to main dishes or day-after potatoes for easy, nutritious seasonal fare like that of Pederson’s family’s recipe featuring this super-food
NEW YORK – Nov. 15, 2013 – PRLog — Forget the latkes! This Thanksgiving, surprise family and friends a fresh take on a holiday standard with super-food author Stephanie Pedersen’s proven, crowd-pleasing potato kale cakes.
Today, Pedersen shares publicly for the first time, her go-to recipe highlighting this extraordinary super-food. Author of the popular book, “KALE: The World’s Most Powerful Super Food,”recently published by Sterling Press, and mom to three growing boys, the corporate edutainment speaker and media host can’t say enough about kale.
Makes 4 to 6 servings
Experiencing considerable amounts of success with the most challenging of judges, she’s delighted to report these cakes made it past the picky taste buds of her active family. If these potato kale cakes can make it past these discerning palettes, she reasons, they should be gobbled up along with the turkey at any family gathering.
“These potato kale cakes are not only popular among the picky eater club, but are also contain one of the most popular super-foods,” Pedersen says.
Super-foods like kale have a tremendous value because they are packed with the nutrients and antioxidants needed to balance a carb-filled feast. Learn more about “Kale: The World’s Most Powerful Super Food” (http://amzn.to/11RGbeQ) here.
“Kale is a great healthy green you can add to your holiday fare, as well as give an interesting twist to tons of ordinary dishes,” says Pedersen.
What is the best way to introduce a new food? Simply place a plate of these on the kitchen table, she suggests.
“I let the food do the talking for me,” she says.
For those who wish to try potato kale cakes, Pedersen shares her family’s favorite recipe.
POTATO KALE CAKES
½ cup mayonnaise
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 tablespoon tomato paste
1⁄8 teaspoon chipotle powder (use more if you can take the heat)
Salt, to taste, Pepper, to taste.
1½ pounds russet potatoes, peeled, cut into 1-inch cubes
¼ cup whole milk
2 tablespoons (¼ stick) unsalted butter
Salt, to taste
3½ tablespoons extra virgin olive oil, divided
1 cup onion, minced
1 large garlic clove, minced
½ pound kale, deribbed and coarsely chopped
Optional: ½ teaspoon lemon zest.
1. Whisk all ingredients in medium bowl. Can be made one day ahead. Cover and chill.
Directions: Potato cake
1. Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan.
2. Add milk and butter. Mash potatoes until smooth. Season with ½ teaspoon coarse salt and ½ teaspoon pepper.
3. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
4. Heat 1½ tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes.
5. Increase heat to medium-high. Add kale and cook until kale softens, about 7 minutes.
6. Add kale mixture, ½ teaspoon salt, and ½ teaspoon pepper to potatoes and thoroughly combine. Allow to sit for 45 minutes or more until mixture is thoroughly cool.
7. When the potato-kale mixture is cool, shape it by patting ¼-cup portions into patties about ½-inch thick. Keep shaping until all potato-kale mixture has been formed into patties.
8. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add patties and cook, without moving (you want a crust to form!), until they are brown and crispy on bottom, about 4 minutes.
9. Carefully turn cakes over. Cook until brown on bottom, about 3 minutes more. Transfer to plates. Top each cake with dollop of optional sauce, salsa, or other condiment.