500g potatoes
2 handfuls kale leaves, stems removed
¼ cup pumpkin seeds, toasted
½ cup cooked brown or puy lentils
½ bunch parsley, finely chopped
Pinch of dried chilli flakes – or to taste
¼ cup parmesan cheese, finely grated
Salt and ground black pepper
¼ cup panko breadcrumbs
¼ cup parmesan cheese, grated, extra
2 tablespoons extra virgin olive oil
Chop the potatoes into pieces, leaving the skins on and boil in salted water until soft. Drain well.
As the kale is quite strong, I wilt it down slightly in a saucepan on medium heat. Keep an eye on it as if left un-watched it can go brown and crispy which might be good for another recipe but not this one. In a large bowl roughly mash the potatoes. Add the wilted kale, toasted pumpkin seeds, cooked lentils, chopped parsley, chilli flakes, ¼ cup parmesan cheese and salt and pepper to taste. Mix well. Taste and adjust seasoning if required.
Taking spoonfuls of potato mix, shape into round cakes or patties to a desired size. I like to make mine approximately 8cm across and 2 cm high.
Mix the remaining parmesan cheese and breadcrumbs together and coat the potato cakes with the breadcrumb mix pressing it firmly to the cakes.
Heat the olive oil in a pan on medium heat. Pan fry the potato cakes in batches, turning a few times until golden and crispy on both sides.
Remove from heat and serve immediately.
Makes approximately 10 cakes.
Note – these potato cakes are easily adapted to ingredients that you have on hand. Switch out the brown lentils for cooked red lentils, the pumpkin seeds for sunflower seeds or any nuts, chopped and toasted. Any herb or a combination of herbs would also work well.
