Shrimp-and-Potato Cakes with Kale Braised in Chile Broth

1. 1

   In a medium saucepan, cover the potatoes with water and bring to a boil.

2. 2

   Add a generous pinch of salt and simmer over moderate heat until the potatoes are just tender, about 12 minutes.

3. 3

   Drain and return the potatoes to the saucepan to dry and cool completely.

4. 4

   Using a box grater, coarsely grate the potatoes into a large bowl.

5. 5

   In a medium skillet, heat the olive oil until shimmering.

6. 6

   Add the finely chopped scallions and the serranos and cook over moderate heat, stirring, until softened, about 3 minutes.

7. 7

   Add the scallions and serranos to the potatoes and let cool.

8. 8

   Line a baking sheet with wax paper.

9. 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.

10. 10

    Form the mixture into 6 patties, a scant 3/4 inch thick and transfer them to the baking sheet.

11. 11

    Refrigerate the cakes until just chilled, about 20 minutes.

12. 12

    In a large, deep skillet, heat 1/2 inch of canola oil until shimmering.

13. 13

    Add 3 of the shrimp cakes and fry over moderately high heat, turning once, until cooked through, about 5 minutes.

14. 14

    Transfer the cakes to paper towels to drain.

15. 15

    Repeat with the remaining 3 cakes.

16. 16

    Spoon the kale into shallow bowls and top with the shrimp cakes.

17. 17

    Garnish with Cotija, chopped cilantro and the sliced scallions and serve right away.

* Per serving · 4 servings · Values may vary.