Creamy Mashed Potato Cakes with Sage and Kale

I’m a potato fanatic. I’ll eat potatoes in any form, but potato pancakes are a classic and this family’s favorite dish.

Baked, hash browns, steamed, sauteed. You name it. I absolutely adore french fries, but then who doesn’t? People think potatoes have to be fattening. That’s just not true. How we cook them makes all the difference. If you skip the fat and bake them, don’t top them with lots of fattening sauces and trimmings, potatoes are just fine for those of us watching our weight.

I really enjoyed this recipe from myrecipes.com. The kale is a nice addition. It adds color and a terrific nutrition boost. I left the skins on the potato to add additional color, and I love the savory flavor of sage.

Just a reminder to check out my latest cooking challenge, cooking with color. Each month I pick a theme, and then post recipes that fit that theme.

Happy cooking!

Serves 4

Creamy Mashed Potato Cakes with Sage and Kale

Creamy Mashed Potato Cakes with Sage and Kale

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 12 cups water
• 1 bunch kale, trimmed (about 4 ounces)
• 2 2/3 cups (1-inch) cubed Yukon gold or red potato with skin
• 3/4 teaspoon salt, divided
• 1 tablespoon olive oil
• 1 tablespoon butter or stick margarine
• 3 cups diced onion
• 2 tablespoons chopped fresh sage
• 1/4 cup sliced green onions
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• Sage sprigs (optional)

Instructions

1. Steam kale until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
2. 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.
3. Preheat oven to 400°.
4. Heat oil and butter 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. 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.
5. Preheat broiler.
6. Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.

Recipe Type: Side Dish

6.6.15

http://motherrimmy.com/creamy-mashed-potato-cakes-with-sage-and-kale/

Kale is very high in vitamins K, A, C, manganese and fiber. Vitamin A promotes vision and lung health. Vitamin C reduces the severity of inflammatory conditions such as asthma, osteoarthritis, and rheumatoid arthritis. Kale’s sulfur-containing phytonutrients can help prevent some cancers.

Potatoes with skin contains vitamins C, B6, copper, potassium, manganese, tryptophan, and fiber Potatoes contain phytonutrients that have antioxidant activity, as well as flavonoids to protect against cardiovascular disease, respiratory problems and some cancers. B6 is helpful for cardiovascular and brain health, as well as sports endurance.

Calories: 246 (26% from fat)
Fat: 7g (sat 2.4g,mono 3.4g,poly 0.6g)
Protein: 5.1g
Carbohydrate: 43.2g
Fiber: 5.1g
Cholesterol: 8mg
Iron: 2.6mg
Sodium: 495mg
Calcium: 87mg
Old Weight Watchers Points 5

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com I am not a licensed nutritionist, nor a medical professional, and do not mean this information as medical or nutrition advice. See your medical professional if you have questions regarding your nutritional needs.