Mashed Potato Fritters with Kale and Onions
These mashed potato fritters with onions and kale are golden on the outside with a soft, savory center, with one of the most comforting flavors I have ever experienced. I use creamy potatoes, sauteed onion, and finely chopped kale to create a hearty, nutrient-packed dish that works as an appetizer, snack, or dinner side.
Servings: 4 servings
Calories: 247kcal
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
- My #1 Secret Tip for these mashed potato fritters with onions and kale recipe is to remove as much moisture from the kale and potatoes as possible before mixing. Excess water softens the mixture, which makes the patties spread and lose their shape in the oven. I let the potatoes sit for a minute after draining, so the steam escapes, and press the cooked kale lightly with a towel before chopping.
- Brown onions fully: I cook the onions until golden, instead of stopping when they become translucent. Undercooked onions add a sharper taste, and I want the caramelized sweetness in this recipe.
- Use light pressure: When shaping, I press just enough to form patties without compacting them, which keeps the interior from becoming dense.
- Leave space on the tray: I leave space between each patty, so heat circulates properly, and the edges can crisp instead of steaming.
- Chop kale finely: Chopping the kale into small pieces allows it to distribute evenly throughout each patty, without clumping together and creating weak spots.
- Gentle mixing: Since potatoes are starchy, I make sure to stir until just combined. Overmixing causes the potatoes to become gluey, which leads to a dense texture.
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