There are some recipes I hang on to for a while, taking my time uploading the pictures, tweaking and whatnot. And then there are those times when I make something so delicious and healthy with simple ingredients, that I feel the need to share the recipe ASAP. These potato pancakes are one of those times…
I came across an advertisement for a dip recently, but the real star of the show were these delicious little things being dipped. I had no idea what they were because the advertisement wasn’t for them, but whatever they were, I needed them! So, naturally, I went to work in the kitchen.
I kept it real simple, allowing you to add whatever spices and vegetables you’d like. Like my garlic crusted smashed potatoes recipe, these are a perfect appetizer or side dish. I tested out two cooking methods, lightly pan frying and baking, and the potato pancakes came out deliciously using both methods, so it’s all about preference.
If you try this recipe out, let me know by commenting and rating it!
- 3 lbs of white potatoes, peeled and chopped in 1 inch pieces
- ¼ cup oil, divided
- 2½ cups chopped onion (about 2 large onions)
- 8 oz kale
- 1 can chickpeas
- 1 Tbsp salt
- ⅓ cup flour
- (If baking, preheat the oven to 425 F/218 C.)
- Bring about 10 cups of water (and a generous pinch of salt, optional) to a boil or enough to cover the potatoes. Once boiling, add in the potatoes and turn the heat to low. Cook for about 20 minutes or until soft. Once the potatoes are cooked, turn the heat off but leave the potatoes in the water. Add the rinsed chickpeas to the potatoes and water and let soften for just a couple of minutes.
- While the potatoes are cooking, add 2 Tbsp oil to a pan on medium high heat. When hot, add the chopped onions. Stir every couple of minutes for about 10 minutes, until they're lightly caramelized. Add in the chopped kale, cover and simmer until the kale is wilted, about 5 minutes.
- Drain the potatoes and chickpeas and blend everything together (potatoes, chickpeas, kale, onions and 1 Tbsp salt).
- Form into balls, flatten out, and cover in flour.
- If baking, line all the patties on a baking sheet, lightly brush with oil using the remaining 2 Tbsp (pastry brush or your fingers are fine), and bake for 25-30 minutes, until golden brown.
- If pan frying - heat 2 Tbsp of oil in a pan on medium high heat. Once hot, add 6 patties and cook on each side for about 3 minutes, or until golden brown. Repeat this step about 4 times. (Wiping down the pan and adding more oil each time.)
The 10 Tbsp of oil is if you're frying them. Baking will require less oil.
Mashing everything together will work as well, but blending the potatoes makes them extra thick and creamy.
Any flour is fine. I used rice flour.
Each patty uses about 2 Tbsp of batter.