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

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Lightly drizzle the kale with canola oil and season with salt and pepper.

3. 3

   Lay on a baking sheet in a single layer, and bake until just crisp, 12 to 15 minutes.

4. 4

   Reduce the oven to 250 degrees F.

5. 5

   Meanwhile, mix the onions, potatoes, egg and 3 tablespoons of the flour in a large bowl until combined.

6. 6

   If the mixture feels very wet, add a little more of the flour.

7. 7

   Heat 1/2 inch canola oil in a large high-sided saute pan over medium heat until it begins to sizzle.

8. 8

   Spoon 1 heaping tablespoon of the potatoes per pancake into the pan, spreading into a 2-inch round with a fork.

9. 9

   Cook until the bottom is browned, about 5 minutes, and then flip and cook 5 minutes more.

10. 10

    Transfer to paper towels to drain and season with salt.

11. 11

    Keep the pancakes warm on a wire rack set in a shallow baking pan in the oven.

12. 12

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

13. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.