Potato Kale Cakes with Chipotle Cream Sauce

Potato Kale Cakes with Creamy Chipotle Sauce. Delicious and full of greens.

This week we went on a greens-eating SPREE!

I picked up 3 bunches of kale, 2 heads of lettuce, and 2 bunches of swiss chard and used them all in a week 😀

We had salads, potato cakes, sautes, wraps, polenta with greens, the list goes on. And it was freaking delicious.

One of my favorite (and easy) creations was this recipe for Potato Kale Cakes.

If you’re a mashed potato guy or gal, this recipe is for you. It’s basically mashed potatoes on steroids (pumped up w. kale, garlic, panko, egg, thyme, and green onion), patted into cakes and pan fried into crispy deliciousness.

Think creamy hashbrowns with a sh*t ton of greens mixed in. Topped with a dollop of spicy chipotle sauce…. whoo-wee, you’ve got yourself a delicious meal. It’s an easy way to sneak greens into a meal and enjoy every single bite.

If you’re a real rebel, you can serve this with salad for a double-dose of greens 😉 Happy eatings!

Potato Kale Cakes Drizzled with Creamy Chipotle Sauce.

Potato Kale Cakes with Chipotle Cream Sauce
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Servings: 6
Ingredients
  • 2 1/2 lbs unpeeled red potatoes, cut into quarters
  • 6 cloves garlic, peeled
  • 1/2 cup whole milk
  • 1/2 stick unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil, plus extra for pan frying
  • 1 bunch dinosaur kale, leaves torn into bite-sized pieces, stems discarded
  • 4 green onions, green parts chopped, white parts discarded
  • 1 teaspoon dried thyme
  • 1/2 cup panko
  • 2 large eggs
Chipotle Sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup greek yogurt
  • 1 clove garlic, minced
  • 2 teaspoons minced chipotle peppers in adobo sauce, or to taste
  • Juice of 1/2 lemon
Instructions
  1. Place the potato quarters and garlic cloves in a moderately sized pot and fill with water to cover the potatoes. Place on the stove and bring to a boil. Reduce the heat to a light boil & cook for about 20 minutes, or until tender and easily pierced with a fork (exact time will vary based on the size of your potato cubes. Check after 15 minutes to be safe!)
  2. When the potatoes (and garlic) are tender, drain well and return back to the pot. Add the milk, butter, salt, and pepper, and use a potato masher to mash well. Set aside to cool slightly.
  3. Meanwhile, add 3 tablespoons of olive oil to a large nonstick skillet and heat over medium heat. Add the kale and saute, stirring often until it begins to wilt, about 3 minutes. Add a splash of water, reduce the heat to low, and cover, allowing the kale to steam for a minute or two. When the kale is tender, stir in the chopped green onions, cook for just 30 seconds, then remove from the heat and transfer to the pot with the mashed potatoes. Stir well to combine and set aside.
  4. As the mashed potato mixture cools, make the chipotle sauce. In a small bowl, stir together the mayonnaise, greek yogurt, garlic, chipotle peppers, and lemon juice. Place in the refrigerator until ready to serve.
  5. Once the mashed potato mixture is room temperature, stir in the dried thyme, panko, and eggs. Mix together until evenly combined. Use your hands to scoop up a generous 1/4 cup of the mixture, roll into a ball, then use your palms to flatten into a roughly 1/2 inch thick patty. Set aside on a large plate or baking sheet until ready to pan fry. Continue until all of the mixture has been formed into patties.
  6. Wipe out the large nonstick skillet used to cook the kale, then add a few generous tablespoons of oil to the pan. Warm over medium-high heat until shimmering, then add enough of the potato kale cakes to fill the pan without overcrowding. Let cook without moving for 3 or 4 minutes, or until they develop a golden brown crispy crust. Carefully flip with a spatula and cook on the other side for another 3-4 minutes, then remove to a paper-towel lined plate.
  7. Add 2 more tablespoons oil to the pan and repeat until all the potato cakes are cooked. Place a few potato cakes on each plate, top with a generous dollop of the chipotle cream sauce, and enjoy!

 

 

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Roasted Eggplant with Tahini and Za’atar

Roasted Eggplant with Tahini and Zatar

Every time I glance over at my cookbook shelf and see Ottolenghi’s Plenty, I crave roasted eggplant.

 (affiliate link)

Okay, so I haven’t actually MADE his cover recipe, but it looks freaking delicious!

Ottolenghi’s version is drizzled with a creamy buttermilk sauce and sprinkled with pomegranate, za’atar, and lemon thyme. I can imagine the creamy roasted eggplant, tangy sauce, and pops of sweet-tart pomegranate.

Soooooo, when I saw these beautiful little baby eggplants at the Santa Monica Farmer’s Market, I knew it was time for some roasted eggplant in my life.

Ten Purple Baby Eggplants on a Marble Slab

Confession: I like baby eggplants more than the large ones!

They cook more quickly, are easy to eat in two quick bites, and can be scaled up or down to serve the right amount of guests.

Roasted Eggplant with Tahini and Zatar

In my version of roasted eggplant, I still went with a Middle Eastern spin, but VEGAN. Instead of a creamy buttermilk sauce, I whipped up a drizzle of tahini, lemon juice, and garlic. It still has the tangy creamy vibe of buttermilk, but without any dairy! (Perfect for those with dairy sensitivities).

A sprinkle of chili powder gives the eggplant a little smoky spice, and the za’atar (a blend of thyme, sesame, and sumac) rounds it out with a tangy herbaceous kick. Top with some fresh cilantro and paprika and sesame seeds for color, and you’ve got a kick-ass meal worthy of serving at a dinner party or on a simple weeknight at home.

Try it for you next Meatless Monday- you won’t miss the meat at all 😉

Roasted Eggplant with Tahini and Zatar

 

Roasted Eggplant with Tahini and Za’atar
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Servings: 4
Author: Erica Julson
Ingredients
  • 10 baby eggplants, stems cut off & eggplants halved lengthwise
  • Drizzle of olive oil or grapeseed oil
  • 1 tablespoon chili powder
  • Kosher salt & ground black pepper
  • 2 tablespoons za’atar spice blend, for garnish (you can buy it or make it at home)
  • 1/2 tablespoon sesame seeds, for garnish
  • 1/4 cup minced cilantro, for garnish
  • Ground paprika, for garnish
Tahini Sauce:
  • 2 cloves garlic, minced
  • 1/4 cup tahini
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the eggplant halves, cut side up, on a large rimmed baking sheet. Drizzle liberally with olive or grapeseed oil and use your hands to rub the oil all over each eggplant half. Sprinkle the cut sides of the eggplants with the chili powder, and season well with kosher salt and ground black pepper.
  3. Place in the oven and roast for 15-20 minutes, until golden and cooked through. Remove from the oven and set aside.
  4. While the eggplant is roasting, place the minced garlic, tahini, lemon juice, extra virgin olive oil, salt, and pepper in a small bowl. Use a fork to whisk together to form a smooth sauce.
  5. Place 5 eggplant halves on each plate, drizzle with tahini sauce, sprinkle with za’atar, sesame seeds, cilantro, and paprika, and serve. Goes great with wild rice blend and sautéed swiss chard.

 

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Oven Roasted Asparagus

Oven Roasted Asparagus on a White Platter

Sometimes I get so caught up with sharing fancy recipes, that I forget about the simple things.

While blogs are awesome for finding new and unique recipes, sometimes you just need some basic weeknight inspiration. After all, it’s rare that we have time to cook a 2 or 3 hour meal on a weekday. What do foodies do on those days? They KISS- keep it simple, stupid!

Oven roasted vegetables are a weeknight staple in my house.

Right now, I’m all about roasting asparagus. It’s in its prime and on sale everywhere, and the spears cook up in less than 15 minutes. Can’t get any better than that!

Plus, oven roasting is as hands-off as you can get, freeing up your time (and hands) for cooking the main dish.

The best way to roast delicate spring veggies is to crank that oven up super high, and blast your them for just a few minutes. The high heat cooks them super quickly so you don’t get mushy veggies and gives them a nice tasty char.

There’s nothing better than crispy salty oven roasted asparagus tips.

Another trick is to make sure you season WELL. With simple sides like this, the only extra pop of flavor is coming from salt & pepper, so don’t skimp on your seasoning.

And if you want them to be extra yummy, resist the urge to pull them when they are just bright green and tender and not yet browned. Leave them in the oven for an extra few minutes till the tips start to crisp up. You won’t regret it.

Oven Roasted Asparagus Overhead Shot

 

Oven Roasted Asparagus
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4
Author: Erica Julson
Ingredients
  • 1 bunch asparagus
  • Generous drizzle of olive oil
  • Kosher salt
  • Ground black pepper
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Snap or cut off the tough bottom ends of the asparagus spears. You can snap them off by bending the spear near the end of the stalk, and the tough end will naturally snap off. This method works best for thinner spears. If you have very thick spears (like I did this time), just use a knife to cut off the bottom inch or so of the spears. That will help get rid of the stringy/woody pieces that can sometimes be at the bottom of the asparagus spears as they dry out.
  3. Spread the spears on a large rimmed baking sheet. Drizzle generously with olive oil, then sprinkle with a large pinch of kosher salt and sprinkle all over with ground black pepper (don’t be shy with the seasoning!). Use your hands to toss to coat and spread the spears out evenly.
  4. Place the baking sheet in the oven and roast for about 15 minutes (if you have thick spears). Less time will be needed for thin spears. You’ll know the asparagus is done when a fork easily pierces the thick part of the stalk and the tips are starting to get browned and crispy.
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