With the addition of kale to these potato cakes, you not only get more nutrients, but the green hue also lends a St. Patrick’s Day spirit. Of course, these tasty cakes make any dinner better. They have appealing crispy edges and the tangy dip adds a bit of protein, for a filling snack or side dish.
Active time: 20 minutes | Total time: 35 minutes
Potato Kale Cakes With Dijon Yogurt Dip
Ingredients
- 2/3 lb (300g) yukon gold potatoes, peeled and cut into 1” cubes
- 1 cup (25g) kale, stems removed, roughly chopped
- 1 large egg
- 2 tbsp (12g) shredded Parmesan cheese
- 2 tbsp chopped scallion
- 1 tsp dried thyme
- Cooking spray
- 1 5.3-oz. (155g) container plain 0% Greek yogurt
- 2 tsp ketchup
- 2 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
Directions
Preheat the oven to 400ºF (200ºC). Set up a steamer and steam the potato cubes for about 8 minutes. Place the kale on top of the potatoes and steam for 2 more minutes. The potatoes should be tender when pierced with a knife.
Let cool slightly, then remove the kale, squeeze out any water, and roughly chop. Place the potatoes in a medium bowl and mash thoroughly. Stir in the egg, Parmesan, scallion, and thyme. When well mixed, stir in the chopped kale. (if it is too wet to hold together, add 1 tbsp of flour at a time until it comes together)
Lightly coat a sheet pan with nonstick cooking spray. Scoop scant 1/4 cup portions of the potato mixture and place each on the pan, leaving 2 inches between them. Use damp palms to flatten into 3/4-inch-thick patties. Spray the tops with oil.
Bake for 15 minutes, flipping the cakes halfway through. Remove when browned and firm.
For the dip, place the yogurt, tomato paste, mustard, and parsley in a small bowl and stir until well combined. Serve the cakes immediately with the dip.
Serves: 2 | Serving Size: 3-4 cakes and 1/3 cup dip
Nutrition (per serving): Calories: 299; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 118mg; Sodium: 442mg; Carbohydrate: 39g; Dietary Fiber: 4g; Sugar: 6g; Protein: 20g
Nutrition Bonus: Potassium: 1067mg; Iron: 20%; Vitamin C: 55%; Calcium: 31%; Vitamin A: 14%
Originally published March 2019; Updated October 2026
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