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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Mashed Potato Fritters with Onions and Kale

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These mashed potato fritters are perfect to use up things in the fridge. You can enjoy them as an appetizer, snack, or meal. Plus, they are packed with delicious and nutritious onions and kale!

mashed potato fritters with onions and kale, served on a white plate, top view

I love recipes that can act as multiple types of meals – like something that can double as a light lunch, a vegetarian appetizer, snack, dinner, or side dish!

This recipe happens to fit all of those categories! It’s something that takes a little longer to make than my usual recipes (this one takes about 1 hour to 1.5 hours), but it is SO worth it.

My kids call this recipe “potato pancakes” because it reminds them of latkes, but is a much healthier version!

Tools and Equipment You’ll Need

closeup of mashed potato fritters with onions and kale, served on a white plate

How To Make Mashed Potato Cakes with Onion and Kale – Step by Step

Step 1: Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. While the kale is cooking, chop the rest of your veggies. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.

kale steaming in a pot with water

Step 2: Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender.

potatoes cooking in a pot with water

Step 3: Drain potatoes and partially mash them. Stir in kale and 1/4 teaspoon salt.

mashed potatoes mixed with steamed kale

Step 4: 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.

onions caramelizing in a pan

Step 5: Combine potato mixture, onion mixture, green onions, and pepper in the pan. Remove from heat; cool slightly.

potatoes, kale, onions, green onions added to the pan

Step 6: 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.

mashed potato fritters with onions and kale, about to be cooked

Step 7: Bake at 400° for 20 minutes. Then broil patties for 5 minutes or until browned. Serve warm!

mashed potato fritters with onions and kale, served on a white plate, top view

What makes Mashed Potato Fritters healthy?

  • Reduced Fat: Unlike most fritters or potato pancakes these are baked instead of fried. This greatly reduces the overall fat. 
  • Nutrient Dense: Latkes, potato pancakes, and fritters are often made of only potato, a few binding ingredients, salt and pepper. These are full of onions and kale which increases the nutrient content of each fritter. Kale is low in calories yet high in vitamins and minerals making it one of the most nutrient dense foods on the planet! It’s also high in vitamin A, K, C, and manganese.
  • High in Fiber: Kale, onion, and potatoes are excellent sources of fiber making this recipe a satiating meal!
  • Plant-Protein: One serving, which is about 2 fritters, has 5 grams of plant-protein! 

Will kids enjoy these Mashed Potato Fritters?

Kids will love these little mashed potato fritters! They are super flavorful, and remind kids of actual little pancakes! If your kids aren’t sure about the kale, you can make a few of these without it, but I encourage you to have your kids give it a try with the kale first!

mashed potato fritters with onions and kale, served on a white plate, top view

How do you keep potato fritters from falling apart?

The key to keeping these fritters together is having a binding ingredient to hold everything together. Adding a bit of flour will help hold them together.

Another key is to make small fritters. The bigger they are the more easily they can collapse.

In addition, baking these in the oven helps keep them together instead of trying to fry and flip them in the pan.

What is the difference between a potato pancake and a potato fritter?

A fritter is usually a deep fried cake coated in batter and stuffed with various fillings.

A potato pancake is flatter made from a batter that is fluffy in texture.

A latke is a pan fried potato pancake.

This recipe is somewhat of a cross between the three. It’s stuffed with kale, and onions like a fritter. Has a lighter fluffy texture like a pancake or latke, but it is baked in the oven to reduce the fat and improve the nutrient content!

What do you serve with Mashed Potato Fritters?

You can serve the patties as is, or top them with 1 Tbsp fresh grated parmesan, or serve them with ketchup, or just garnish them with sage sprigs. I also like a small dollop of sour cream! You can really do anything you like with them! I think my family and I liked eating them with ketchup the best.

To make a more complete meal you can serve these with this Apple Walnut Salad, steamed veggies, or a small cup of white bean soup.

mashed potato fritters with onions and kale, served on a white plate, top view

Top Tips for Making Mashed Potato Fritters

  • Allow your potato mix to cool slightly before shaping into patties.
  • Use a preheated oven.
  • Use some cooking spray on your baking tray, so the potato cakes don’t stick to the tray.
  • Sprinkle with a pinch of Parmesan or serve with ketchup or sour cream!
  • Store in the refrigerator in an air tight container for up 3-4 days.

Check Out These Other Delicious Potato Recipes

If you have tried this Mashed Potato Fritters recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

mashed potato fritters with onions and kale, served on a white plate, top view
Print Recipe
5 from 5 votes

Mashed Potato Fritters with Kale and Onions

These mashed potato fritters are perfect to use up things in the fridge. I also love that they fit as a snack, appetizer, or meal.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 247kcal
Author: Anjali Shah

Ingredients

  • 8 cups water
  • 1 huge bunch kale trimmed (about 6-10oz)
  • 5 small red potatoes cubed
  • 3/4 teaspoon salt divided
  • 1 tablespoon extra virgin olive oil
  • 3 cups diced yellow onion
  • 2 tablespoons chopped fresh sage
  • 1/4 cup sliced green onions
  • 1/4 teaspoon ground black pepper
  • olive oil cooking spray
  • Sage sprigs optional
  • Parmesean cheese optional
  • Ketchup optional

Instructions

  • Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. While the kale is cooking, chop the rest of your veggies. 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 in the pan. 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. Then broil patties for 5 minutes or until browned.
  • You can serve the patties as is, or top them with 1 Tbsp fresh grated parmesan, or serve them with ketchup, or just garnish them with sage sprigs: you can really do anything you like with them!

Notes

Top Tips for Making Mashed Potato Fritters
  • Allow your potato mix to cool slightly before shaping into patties.
  • Use a preheated oven.
  • Use some cooking spray on your baking tray, so the potato cakes don’t stick to the tray.
  • Sprinkle with a pinch of Parmesan or serve with ketchup or sour cream!
  • Store in the refrigerator in an air tight container for up 3-4 days.
Adapted from CookingLight

Nutrition

Serving: 2cakes | Calories: 247kcal | Carbohydrates: 49g | Protein: 7g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 495mg | Potassium: 1053mg | Fiber: 8.5g | Sugar: 6.8g

Posted In…

Side Dishes ·

These side dishes are tasty enough to be the star of the show!

Try my asparagus crostinis for the perfect accompaniment to your main entree, or double the recipe to turn them into an entire meal.

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