Smoky Potato Cakes With Kale And Creamy Ricotta Recipe

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.

No additional tips available.

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

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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.

Smoky Potato Cakes With Kale And Creamy Ricotta

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