Crispy Potato Cakes with Farmer Cheese, Scallion, Black Pepper and Kale Chips

Total Time:
40 min
15 min
25 min

8 servings (about 16 small pancakes)

  • 1 pound kale, stemmed
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated Spanish onion
  • 2 or 3 russet potatoes (1 pound), peeled, coarsely grated, and squeezed dry 1 large egg, lightly whisked
  • 1/4 cup all-purpose flour
  • 1 1/2 cups fresh farmer cheese
  • 1/4 cup fresh parsley, finely chopped
  • 2 green onions, dark and pale green parts finely chopped
  • Preheat the oven to 350 degrees F.

  • Lightly drizzle the kale with canola oil and season with salt and pepper. Lay on a baking sheet in a single layer, and bake until just crisp, 12 to 15 minutes.

  • Reduce the oven to 250 degrees F.

  • Meanwhile, mix the onions, potatoes, egg and 3 tablespoons of the flour in a large bowl until combined. If the mixture feels very wet, add a little more of the flour.

  • Heat 1/2 inch canola oil in a large high-sided saute pan over medium heat until it begins to sizzle. Spoon 1 heaping tablespoon of the potatoes per pancake into the pan, spreading into a 2-inch round with a fork. Cook until the bottom is browned, about 5 minutes, and then flip and cook 5 minutes more. Transfer to paper towels to drain and season with salt. Keep the pancakes warm on a wire rack set in a shallow baking pan in the oven.

  • Combine the cheese, parsley and green onions in a small bowl and season with salt and pepper.

  • Place the pancakes on a serving platter or cutting board, top each with a dollop of the cheese, and garnish with the kale chips.

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