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!
• 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
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.
• 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