Saturday, February 21, 2009

Recipe: Potato Pancakes with Kale


This original recipe was just called Potato-Veggie Pancakes. I tweaked it a bit to add kale for both color and nutrition, yet another easy way that you and your family can enjoy eating some kale (or other brassica greens - see list at the right side of my blog) 365 days of the year!

Potato-Kale Pancakes

Ingredients:


• Parchment paper or cooking oil spray
• 6 medium Yukon Gold potatoes, peeled
• 2 large carrots, scraped
• 1 medium yellow or white (not sweet) onion, peeled
• ¼ cup white whole wheat flour
• ¼ cup parsley, finely minced (or use other green herbs you might have on hand)
• 1-½ cup fresh or frozen kale, (remove the large center stems and then chop small)
• 2 large eggs, beaten
• 1 Tbsp. canola or extra-virgin olive oil
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• Applesauce, for garnish

Method:

1) Preheat oven to 450 degrees. Spray large non-stick baking sheet with cooking spray or cut parchment paper to fit a baking sheet.

2) Using a food processor or large hand grater, coarsely grate potatoes and carrots and onion. Place grated vegetables in large colander. Set colander into large bowl so it nestles securely.


3) Hand-squeeze vegetables to wring out as much liquid as possible (you can save this liquid for future soup broth). If vegetables still feel wet, pat dry with paper towels. A friend just told me that you can also use a flat tea bag squeezer to really make vegetables "dry". I have one of those so I will try using it next time after squeezing by hand.


4) Transfer vegetables to a large mixing bowl. Stir in flour, parsley/herbs, kale, eggs, oil, salt and pepper, making sure ingredients are well combined.

5) Spoon small mounds of potato mixture on baking sheet to form 2-½ inch pancakes (about 12 per cookie sheet), leaving ~1/2 inch between each. Pat down flat gently if needed.

6) Bake pancakes until golden brown, 6 to 8 minutes per side, turning once with spatula. Transfer to plates or platter and serve at once with applesauce, plain unflavored yogurt, or even some yogurt cheese, if desired. Although terrific when hot, these are also very tasty when room temperature or even cold. 

Makes about 24 - 2-½ inch pancakes or 8-12 servings.


Variations:
• Add other spices as desired such as hot and spicy chili, Cajun, Thai, whatever you might have on hand and like,
• Add a couple of tablespoons of ground flaxseed to the mix or even on top of the patty before baking
• Freeze extras for an easy side dish later in the month, or eat extras for lunch in pocket pita bread with added lettuce, shredded cabbage, tomato, cucumbers, onion slices (all if available) and hummus

These went "like hotcakes" at a recent potluck dinner. What few extras remained were traded for some other fabulous food to take home. I'll make this easy, tasty, and healthy recipe again for sure!

Where kale is more than decoration on my plate!
Diana Dyer, MS, RD

5 comments:

Anonymous said...

Thanks for the suggestions and the whole great website! I wonder if there is a way to make these in bulk and save some of them. I wonder if I would freeze the patties before or after they'd been cooked up?

Diana Dyer said...

Thanks for visiting my kale blog.

The next time I make a big batch I'll do a 50-50 experiment to see if freezing before cooking or freezing afterward makes a better potato pancake at the end. However, my initial vote would be to get them all baked, freeze, and then reheat so they end up crispy and not soggy. I think either the oven toaster oven, or a cast-iron skillet would work, but not the microwave.
Diana

StephanieClairmontRD said...

This looks awesome Diana, so excited to try it!

frownie said...

I love your blog! I have two questions, first, I live in pa and would love to grow kale long into the colder months and I have limited yard space. Do you have suggestions on how to do this and how soon iI can begin to plant Also, i have heard of a great cancer fighting drink that has kale and other greens in it, do you have that recipe?

Diana Dyer said...

Frownie
Thanks for visiting my kale blog! I suggest you call your local county extension agent and ask to talk to a local master gardner to help answer your question about when to plant in your area of PA, or head down to a local farmers' market and ask any local farmer who is selling kale or other greens. You will get the answer for your location! For any type of smoothie, add a few kale leaves to make a 'green smoothie'. It is a bit surprising just how tasty this is! Enjoy your kale. :)
Diana