Recipe courtesy of Bobby Flay

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

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8 servings (about 16 small pancakes)



  1. Preheat the oven to 350 degrees F. 
  2. 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. 
  3. Reduce the oven to 250 degrees F. 
  4. 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.
  5. 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. 
  6. Combine the cheese, parsley and green onions in a small bowl and season with salt and pepper. 
  7. Place the pancakes on a serving platter or cutting board, top each with a dollop of the cheese, and garnish with the kale chips.