Crispy Potato Cakes with Farmer Cheese, Scallion, Black Pepper and Kale Chips (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 pound kale, stemmed |
canola oil |
kosher salt and freshly ground black pepper |
1/4 cup grated spanish onion |
2 or 3 russet potatoes (1 pound), peeled, coarsely grated, and squeezed dry 1 large egg, lightly whisked |
1/4 cup all-purpose flour |
1 1/2 cups fresh farmer cheese |
1/4 cup fresh parsley, finely chopped |
2 green onions, dark and pale green parts finely chopped |
Directions:
1. Preheat the oven to 350 degrees F.
2. Lightly drizzle the kale with canola oil and season with salt and pepper. Lay on a baking sheet in a single layer, and bake until just crisp, 12 to 15 minutes.
3. Reduce the oven to 250 degrees F.
4. Meanwhile, mix the onions, potatoes, egg and 3 tablespoons of the flour in a large bowl until combined. If the mixture feels very wet, add a little more of the flour.
5. Heat 1/2 inch canola oil in a large high-sided saute pan over medium heat until it begins to sizzle. Spoon 1 heaping tablespoon of the potatoes per pancake into the pan, spreading into a 2-inch round with a fork. Cook until the bottom is browned, about 5 minutes, and then flip and cook 5 minutes more. Transfer to paper towels to drain and season with salt. Keep the pancakes warm on a wire rack set in a shallow baking pan in the oven.
6. Combine the cheese, parsley and green onions in a small bowl and season with salt and pepper.
7. Place the pancakes on a serving platter or cutting board, top each with a dollop of the cheese, and garnish with the kale chips.
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