Potato Kale Cakes


Potato Kale Cakes
2/3 pound yukon gold potatoes, peeled and cubed
1 cup kale, stems removed
1 large egg
1 tablespoon shredded Parmesan cheese
2 tablespoons chopped scallion
1 teaspoon dried thyme

Dijon Yogurt Dip
1 5.3 ounce container plain 0% Greek yogurt
2 teaspoons tomato paste
2 teaspoons Dijon mustard
2 tablespoons fresh parsley, chopped


Potato Kale Cakes
Preheat the oven to 400ºF. Set up a steamer, and steam the potato cubes for about 8 minutes, then place the kale on top of the potatoes and steam for 2 more minutes. The potatoes should be tender when pierced with a knife.

Let cool slightly, then remove the kale and pat dry, then chop. Place the potatoes in a medium bowl and mash thoroughly with a fork. Stir in the egg, Parmesan, scallion and thyme, and when well-mixed, stir in the chopped kale.

Lightly coat a sheet pan with nonstick cooking spray, then scoop scant 1/4 cup portions of the potato mixture, and place each on the pan, leaving 2 inches between them. Use damp palms to flatten into 3/4-inch thick patties. Spray the tops with oil.

Bake for 15 minutes, taking out the pan halfway to flip the cakes. Remove when browned and firm. Serve immediately.

Dijon Yogurt Dip
Place the yogurt, tomato paste, mustard and parsley in a small bowl and stir to mix well.

Serving Size: 2 cakes and 1/3 cup dip
Nutrition (per serving): Calories: 231; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 100mg; Sodium: 256mg; Carbohydrate: 34g; Dietary Fiber: 4g; Sugar: 5g; Protein: 16g