kale scallion potato cake
- 8-10 scallions
- ½ bunch of kale leaves, ribs removed, and sliced into very thin ribbons
- 2 eggs, lightly beaten
- 1/2 teaspoon coarse or kosher salt
- Freshly ground pepper
- 1/3 cup fresh bread crumbs or panko
- 1 1/2 cups mashed potatoes (about 4 medium sized potatoes, boiled and mashed)
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
Clean and trim the scallions, leaving about 2 inches of green stems. Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely. Place the scallions in a medium-sized bowl, add the kale, eggs, salt, pepper, bread crumbs and potatoes and stir to combine. The batter will be loose and wet; this is just fine.
Heat the oils in a large skillet over medium-high heat until very hot but not smoking. Use about 2 tablespoons batter per pancake, flattening them as they hit the pan. Cook until golden brown underneath, just a couple minutes, before flipping them and cooking them on the reverse side until golden and crisp as well. Drain on paper towels, but be gentle as they are still fragile. You can keep them warm in a 200 degree oven while cooking off the rest of the batter, adding more oil as needed and letting pan cool between batches if it gets too hot.