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| Gluten-Free Kale and Potato Cakes |
The week between Christmas and New Year’s I had the good fortune of having 2 cups of leftover potatoes from Christmas dinner, 2 and a half roasted potatoes left from a a small dinner party, and about a quarter of a bunch of kale left from my smoothies. These combined with the new issue of Bon Appetit led to another twist on our favorite cakes.
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| Ina Garten’s Rosemary Roasted Potatoes |
A morning spent decompressing during the holidays in front of The Barefoot Contessa’s London Holiday Special had me roasting potatoes(and longing to get out the passport) that same night. I served Ina’s roasted potatoes with some Kinnikinnick Gluten-Free Panko Crumbs and Parmesan coated chicken thighs and a green and red cabbage slaw. These simple roasted potatoes were such a hit, we’ve had them twice.
Kale and Potato Cakes
2 cups leftover mashed potatoes
1 1/2 cups roughly mashed leftover roasted potatoes
2 cups chopped kale
1/2 cup finely chopped onion
1 egg
3 Tbs sweet rice flour or potato starch, plus 1/2 cup for dredging cakes
Oil for panfrying
Salt and pepper to taste
Saute chopped kale and onion in olive oil until kale is wilted
Combine kale and potatoes, then add egg and flour. Form into small cakes, dredge in flour and pan fry until golden.
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| Kale and Potato Cakes |
Here is the original Bon Appetit recipe that I couldn’t find under the post-Christmas rubble, so I made it up as I went along. It is great for starting from scratch with no holiday leftover potatoes and with more seasonings. And here’s another variation from the UK with the added flavors of leeks and mustard.
My kids love vegetable cakes of any kind and I love that a few leftovers can make something so delicious so easily. For more cakes from the past try here and for fish cakes try these.
I’m linking this recipe to The Gluten-Free Homemaker’s Gluten-Free Wednesdays where we share the best gluten-free food each week.
