Smoky Potato Cakes With Kale And Creamy Ricotta

Name: Smoky Potato Cakes With Kale And Creamy Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) baking potato, peeled and cut into 1-inch pieces; 1 cup part-skim ricotta cheese; 2 ounces 2% reduced-fat extra-sharp cheddar cheese, shredded (about 1/2 cup); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil, divided; 4 cups finely chopped kale; 3/4 cup chopped green onions; 1 garlic clove, minced; 1/4 teaspoon crushed red pepper; 1/4 teaspoon smoked paprika

Servings: persons

1 (1-pound) baking potato, peeled and cut into 1-inch pieces
1 cup part-skim ricotta cheese
2 ounces 2% reduced-fat extra-sharp cheddar cheese, shredded (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
4 cups finely chopped kale
3/4 cup chopped green onions
1 garlic clove, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon smoked paprika

1
Place potato in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain. Combine potato, cheeses, salt, and black pepper in a medium bowl, and toss to combine (do not mash).
2
Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale, onions, and garlic; cook 5 minutes or until kale is tender, stirring occasionally. Sprinkle with red pepper and paprika. Add kale mixture to potato mixture, stirring to combine. Wipe pan clean with paper towels.
3
Divide potato mixture into 8 equal portions; gently shape each portion into a 1-inch-thick patty. Return nonstick skillet to medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 4 patties to pan; cook 4 minutes on each side or until golden. Remove from pan, and keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 4 patties.
4
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5
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336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (1-pound) baking potato, peeled and cut into 1-inch pieces, 1 cup part-skim ricotta cheese, 2 ounces 2% reduced-fat extra-sharp cheddar cheese, shredded (about 1/2 cup), 1/2 teaspoon kosher salt, and more.

Yes, Smoky Potato Cakes With Kale And Creamy Ricotta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!