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1
In a medium saucepan, cover the potatoes with water and bring to a boil.
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2
Add a generous pinch of salt and simmer over moderate heat until the potatoes are just tender, about 12 minutes.
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3
Drain and return the potatoes to the saucepan to dry and cool completely.
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4
Using a box grater, coarsely grate the potatoes into a large bowl.
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5
In a medium skillet, heat the olive oil until shimmering.
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6
Add the finely chopped scallions and the serranos and cook over moderate heat, stirring, until softened, about 3 minutes.
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7
Add the scallions and serranos to the potatoes and let cool.
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8
Line a baking sheet with wax paper.
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9
Add the shrimp, egg, 2 tablespoons each of Cotija and chopped cilantro and 1 teaspoon of salt to the potatoes and fold gently to combine.
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10
Form the mixture into 6 patties, a scant 3/4 inch thick and transfer them to the baking sheet.
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11
Refrigerate the cakes until just chilled, about 20 minutes.
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12
In a large, deep skillet, heat 1/2 inch of canola oil until shimmering.
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13
Add 3 of the shrimp cakes and fry over moderately high heat, turning once, until cooked through, about 5 minutes.
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14
Transfer the cakes to paper towels to drain.
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15
Repeat with the remaining 3 cakes.
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16
Spoon the kale into shallow bowls and top with the shrimp cakes.
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17
Garnish with Cotija, chopped cilantro and the sliced scallions and serve right away.
