Baby Kale (or Spinach) Potato Pancakes
The Nicaraguan grandmother also taught me how to make this recipe. She used spinach. I tried it with baby kale and it was just as delicious. I bet this would work with any quick-cooking dark leafy green. I love how simple the directions are (basically mix a bunch of veggies with egg and fry them in a pan). She learned how to make this dish in nursing school in Nicaragua 40 years ago, when nurses apparently did things like cook healthy food for their patients. This is another great vegetarian dish.
Cooking time: 30 minutes
1/4 cup vegetable or olive oil
2 oz. tender dark leafy greens (about 3/4 of a mixing bowl
full — they’ll shrink)
1 green onion
1/4 red pepper
1 small russet potato
(or 3/4 of a large one)
1/4 cup shredded cheese
1/4 tsp salt
2 Tablespoons ketchup
2 teaspoons hot sauce
Equipment grater, 9-12-inch sauté pan, large mixing bowl, knife, measuring cup (optional — you can eyeball it), paper towels
Put baby kale or spinach in a mixing bowl. Grate potato (skin-on) on the large holes of a grater, and add to bowl. Cut green onion and red pepper both into quarter-inch pieces and add to bowl. Crack eggs into the bowl, add salt, and mix with your hands until everything is slightly wet with egg and mixed up.
Heat oil in a large sauté pan. When the oil is glistening hot (not smoking), turn heat to medium high and make three small separate piles of the veggies (about a half-cup each) with lots of space around each pile in the pan. Don’t touch further. Let the piles be piles. Let cook for about 5 minutes or until the bottoms have turned golden. While that is cooking, slice tomato into quarter-inch cubes.
Flip each cake away from you (so hot oil never splatters on you) and flatten the pile by pressing down on it with the bottom of a spatula. Let cook another 5 minutes until the bottom sides are golden. Put on a plate lined with paper towel. Cook three more cakes as you did the first three. Serve three cakes on a plate. Sprinkle shredded cheese and diced tomato on each cake. Top with ketchup and hot sauce as you wish.
Find the author’s cooking adventures at ImmigrantKitchens.com.
: Food Features
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