Forget the latkes! This Thanksgiving, surprise family and friends with a new take on a Christmas standard. Stephanie Pederson’s recipe for Potato Kale Cakes highlights this book review.
Stephanie Pedersen’s book “KALE: The World’s Most Powerful Super Food”, published by Sterling Press, is dedicated to super food. Pederson is a mother of three growing children, a nutritionist, coach, media personality, and speaker.
After reading the book and trying the recipes, it becomes clear that Kale Potato Cakes are one of many recipes in Pedersen’s book destined to go from picky popsicles to being eaten alongside turkey at any family gathering.
In the book, the reader learns that superfoods like kale are of tremendous value because they contain the nutrients and antioxidants needed to balance a carbohydrate-filled feast.
To present cakes as a new food to picky eaters, cooks can simply place a plate of these on the kitchen table and let the food speak for itself.
For those who would like to try kale potato cakes, Pedersen’s favorite recipe is below: below:
Sauce (optional)
½ cup mayonnaise, 1 tablespoon extra virgin olive oil, 2 minced garlic cloves, 1 tablespoon tomato paste, 1⁄8 teaspoon chipotle powder (use more if you can take the heat), Salt, to taste , Pepper, to taste.
Potato cake
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 clove garlic, minced, ½ pound kale, pitted, coarsely chopped. Optional: ½ teaspoon lemon zest.
Get directions: Salsa
Whisk together all the ingredients in a medium bowl. It can be done a day in advance. Cover and chill.
Get directions: Potato Cake
1. Cook potatoes in a large saucepan of boiling salted water until tender, about 25 minutes. To drain; Return the potatoes to the same saucepan.
2. Add the milk and butter. Mash the potatoes until smooth. Season with ½ teaspoon coarse salt and ½ teaspoon pepper.
3. Transfer 3 cups of mashed potatoes to a large bowl and chill (reserve the remaining potatoes for another use).
4. Heat 1½ tablespoons oil in a large, deep skillet over medium heat. Add the onion and garlic. Sauté until onion is tender, about 5 minutes.
5. Increase heat to medium-high. Add the kale and cook until just tender, about 7 minutes.
6. Add kale mixture, ½ teaspoon salt, and ½ teaspoon pepper to potatoes and combine well. Let stand 45 minutes or more until mixture is completely cool.
7. When potato and kale mixture is cool, pat ¼ cup portions into patties about ½ inch thick. Keep shaping until all of the potato and kale mixture has formed into patties.
8. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the burgers and cook, without stirring (you want a crust to form!), Until golden brown and crisp on the bottom, about 4 minutes.
9. Turn the cakes carefully. Cook until golden brown on the bottom, about 3 more minutes. Transfer to plates. Top each cake with a tablespoon of sauce, gravy, or other optional seasoning.