Forget the latkes! This Thanksgiving, surprise family and friends with a fresh take on a holiday standard. Stephanie Pederson’s go-to recipe for Potato Kale Cakes highlights this review of the book.
Stephanie Pedersen’s book “KALE: The World’s Most Powerful Super Food,” published by Sterling Press is dedicated to the super food. Pederson is a mom to three growing boys, a nutritionist, coach, media personality and speaker.
After reading the book and trying the recipes, it’s clear that Potato Kale Cakes are one of many recipes in Pedersen’s book destined to it past discerning palettes to be gobbled up along with the turkey at any family gathering.
In the book, the reader learns that super-foods like kale have a tremendous value because they are packed with the nutrients and antioxidants needed to balance a carb-filled feast.
To introduce the cakes as a new food to picky eaters, cooks may simply place a plate of these on the kitchen table and let the food do the talking!
For those who wish to try potato kale cakes, Pedersen’s favorite recipe is below: below:
½ cup mayonnaise, 1 tablespoon extra virgin olive oil, 2 garlic cloves, minced, 1 tablespoon tomato paste, 1⁄8 teaspoon chipotle powder (use more if you can take the heat), Salt, to taste, Pepper, to taste.
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 garlic clove, minced, ½ pound kale, deribbed, coarsely chopped, Optional: ½ teaspoon lemon zest.
Whisk all ingredients in medium bowl. Can be made one day ahead. Cover and chill.
Directions: Potato cake
1. Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan.
2. Add milk and butter. Mash potatoes until smooth. Season with ½ teaspoon coarse salt and ½ teaspoon pepper.
3. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
4. Heat 1½ tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes.
5. Increase heat to medium-high. Add kale and cook until kale softens, about 7 minutes.
6. Add kale mixture, ½ teaspoon salt, and ½ teaspoon pepper to potatoes and thoroughly combine. Allow to sit for 45 minutes or more until mixture is thoroughly cool.
7. When the potato-kale mixture is cool, shape it by patting ¼-cup portions into patties about ½-inch thick. Keep shaping until all potato-kale mixture has been formed into patties.
8. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add patties and cook, without moving (you want a crust to form!), until they are brown and crispy on bottom, about 4 minutes.
9. Carefully turn cakes over. Cook until brown on bottom, about 3 minutes more. Transfer to plates. Top each cake with dollop of optional sauce, salsa, or other condiment.