Kale and Potato Cakes

These Kale and Potato Cakes are a delicious way to get lots of Vitamin A, C and Iron! Serve them with your favourite protein (I made Cajun chicken breasts with mine) for dinner, or a fried egg for breakfast!


  • 4 medium yellow or purple potatoes
  • cloves garlic chopped
  • 4 cups packed finely chopped kale
  • 1/2 cup dry breadcrumbs
  • 1/2 cup cheese grated (preferably mozzarella but any will do)
  • egg
  • ½ onion finely chopped
  • 1 tablespoon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil


  1. Chop the potatoes into small cubes
  2. Add potatoes to a large pot of boiling water
  3. Add the garlic to the boiling water with the potatoes
  4. Cook potatoes for 10-12 minutes, add in Kale 3 minutes before potatoes are done
  5. Drain the water out of the pot, then return Kale, Garlic, and Potatoes to the pot
  6. Mash the potato mixture in the pot until there aren’t many chunks left
  7. Add in the cheese, breadcrumbs, egg, onion, salt, and pepper
  8. Stir together
  9. Form the potato mixture into small balls (about the size of a golf ball), flatten in your hand
  10. Heat oil in a frying pan on medium heat
  11. Add a few potato cakes into oil at a time until they are golden and crispy on one side, then flip them
  12. Remove the cakes once they are crispy (about 5 minutes) and repeat until you’ve used all the potatoes