Kale & Bacon Potato Patties
It's bright green food! - I should have waited until St. Patrick's Day to post this recipe but since my Kale crop is ready to be used I wanted to share this with you now.
GLUTEN FREE readers: If you want to make this recipe gluten free then omit the bread crumbs and use corn meal instead (always make sure that your corn meal is 100% corn with NO added wheat) (and also make sure that none of your spices have any added malt or wheat and also that your bacon is gluten free).
1 cup fresh Kale (washed & "de-veined")
1 small onion (remove the skin)
1/4 cup water
4 cups leftover mashed potatoes
bread crumbs (I used Italian Bread Crumbs) (for breading)
1/2 cup bacon (fried, drained & then chopped)
1/8 teaspoon garlic powder (NOT garlic salt)
1/2 teaspoon ground black pepper (or red hot chili pepper if you prefer spicy)
salt to taste later (you might not need any salt because of the bacon)
Prepare the ingredients as listed above. Blend the Kale, onion & water -
I used my "NutriBullet" to blend the Kale, onion & water but a blender works just as well.
Now, with a wooden spoon, combine the kale/onion mixture, mashed potatoes, egg, bacon, garlic powder & black pepper and stir until it resembles the third picture below. If the consistency is a little runny then you may add a little bread crumbs into patty batter (or if you are eating Gluten free then add corn meal instead).
Pour a few tablespoons of olive oil in a large frying pan and saute every Kale & Bacon Potato Patty until fully cooked (you will want to saute them on both sides for about 5 minutes on each side or until desired color is achieved - Make sure that you are sauteing over medium heat so that they won't burn) (NOTE: You might need to add a little more olive oil half way through sauteing).
Serve immediately - eat them plain, with a dollop of sour cream on top or drizzle on some gravy & ENJOY!!