Salmon is a staple in this house because it is a protein we will both eat (the kids eat anything, unless its green). But hunting around, looking for exciting things to do with salmon can be quite tedious.
So when the wife came home with a big bag of kale (she does that, comes home with exciting new taste sensations – little pots of stuff, bags of greenery, although I must admit not usually unusual cuts of meat) I thought an opportunity had arisen to come up with something different.
So using all my powers of culinary creativity I came up with…..potato fritters, cakes patties, etc. But there is a sting in the tale – kale holds a secret I was unaware of…..
Potato and Kale Cakes
- A big bag of kale, ready chopped (Purists may balk at this but it saves a lot of valuable time better spent eating and drinking)
- One large red onion, chopped
- Cold mashed potato – about 4 or 5 baking potatoes (mine had been made with butter and cream – not good for you but oh-so good!)
- 1 inch cubes of cheddar cheese
First off fry the onion gently in a wok:
Then add the kale, which you’ve washed, and cook down:
Now chop the cold mash up and add to the wok:
Combine the ingredients, seasoning as required. Get some lumps of cheese and then form the potato mixture around them, making sure the cheese is fully covered to minimise cheese leakage during the cooking process:
Put the cakes in the fridge to firm up and get your salmon on (put in some foil with a bit of oil and/or butter) a splash of wine and some dill, maybe a touch of mustard)
Get a large skillet out and gently fry the cakes for about 5 or 6 mins each side:
Now serve up, ensuring you get a good look at the cheese oozing out of the middle.
And the kale? Well I wouldn’t bother – there’s no way round it; it’s bitter! I mean the bitterness is in the stalks but who’s got the patience or interest to sit there destalking kale? Just grab some cabbage.