Crispy Potato Cakes with Farmer Cheese, Scallion, Black Pepper and Kale Chips
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 8 servings (about 16 small pancakes)
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 8 servings (about 16 small pancakes)
Ingredients
1 pound kale, stemmed
Canola oil
Kosher salt and freshly ground black pepper
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
Directions
- 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.
