Aug 14, 2012

spicy kale potato cakes

There's not anything better than a rainy Tuesday summer morning.  That's what I woke up to today.

It involved an extra cup of coffee on the couch with the pooch, watching Good Morning America, while still in denial that things need to get done.  

It involved dreams of delicious vegan cupcakes (that came to life during the afternoon...recipe to come!).

It involved making a list.  (Sometimes you need a list even for your days off.  One of the items on the list may have been making {but not even starting} a pre-semester checklist.  To-do lists can totally include making other lists.  I would recommend it; it'll make you feel super-productive without really doing anything.) 

It involved making artisan bread that will be enjoyed with leftover spicy kale potato cakes and stuffed peppers.  It's one of those clean-out-the-fridge-that-will-be-overloaded-with-Fresh-Fork-deliciousness-tomorrow day.  It's also an awesome excuse to not make dinner.

And, finally, there was yoga.  Any rainy Tuesday wouldn't be complete without an hour or so of yoga, right?

Spicy Kale Potato Cakes
Recipe inspired by Vegetarian Society
Makes 10-12 small cakes

  • 1 lb yukon gold potatoes (I used about 6 small potatoes)
  • 1 c prepared kale (I used curly kale)
  • 1 small hot hungarian pepper (this will be spicy, so use more or less to taste)
  • 1-2 tbsp butter
  • 1 egg
  • gouda cheese
Start by heating a medium pot filled halfway with water.  Bring water to a boil.  In the mean time, peel and dice the potatoes into about 1" cubes.  Once the water begins to boil, add the diced potatoes and cook them for about a half hour, until they break apart easily with a fork.

Wash, remove stem, and chiffonade the kale (cut into thin ribbons).  Cut the hot pepper in half lengthwise.  Remove and discard the the seeds and ribs of the pepper.  Dice the pepper into small cubes.  Heat a small pan with about 1/2 tbsp butter.  Add the kale and peppers to the pan and saute them until the peppers just start to soften.  Cut the gouda into small squares (about the side of a half tablespoon of stick butter).

Once the potatoes are done boiling, drain them well.  Mash them.  Add the kale, pepper, and the egg.  Stir to combine everything well.  Pat the mixture into 10-12 small cakes.  At this point, I refrigerated the cakes until we were just about ready to eat, but you can also use them immediately.  Heat a large shallow pan or a griddle over medium heat.  Add about 1/2 tbsp of butter to keep the cakes from sticking.  Cook half the cakes at a time.  Cook them covered on one side for about 3 minutes, until the bottom was brown.  Flip them, put the pat of cheese on top, cover it and cooked it for about another 3 minutes, until the cheese was melted.  Remove and serve immediately.  Refrigerate leftovers.

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