Bubble & Squeak Kale & Potato Patties with Cucumber Raita Recipe - Clean Eating Magazine

Bubble & Squeak Kale & Potato Patties with Cucumber Raita

A traditional English dish, bubble and squeak was created as a way to use up Sunday's mashed potatoes along with just about any other leftover veggies. 
We put a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.
Author:
Publish date:

Bubble and Squeak Kale and Potato Patties

Bubble and Squeak Kale and Potato Patties

Find more holiday recipes.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 
cucumber, seeded and finely chopped
  • 1/2 cup 
plain whole-milk 
Greek yogurt
  • 1 tbsp chopped fresh cilantro
  • 3/4 tsp sea salt, divided
  • 1/2 tsp ground cumin
  • Pinch ground cayenne pepper
  • 3 tbsp 
coconut oil or olive 
oil, divided
  • 1/2 cup 
thinly sliced green onions (white and light green parts only)
  • 3 cloves garlic, minced
  • 1 tbsp 
peeled and minced ginger
  • 1 tbsp curry powder
  • 3 cups finely chopped kale (ribs and stems discarded)
  • 2 cups 
packed mashed potatoes, chilled (use any leftover mashed potatoes you have on hand)
  • 1/4 tsp ground black pepper
  • 1 
large egg, lightly beaten

Preparation

  1. Prepare raita: In a medium bowl, combine cucumber, yogurt, cilantro, ¼ tsp salt, cumin and cayenne pepper. Set aside.
  2. In a large nonstick skillet on medium, heat 1 tbsp oil. Add onions, garlic, ginger and curry powder and cook, stirring, until fragrant, about 30 seconds. Increase heat to medium-high and add kale, tossing to coat. Add 1 tbsp water, cover and cook until kale is tender, about 4 minutes. Transfer to a large bowl and let cool slightly. Wipe out skillet.
  3. To kale mixture, add potatoes, remaining ½ tsp salt and black pepper and stir until combined. Stir in egg. Shape mixture into 6 3- to 3½-inch-wide cakes (each about 1/3 cup). same skillet on medium-high, heat remaining 2 tbsp oil. Working in batches if necessary, add cakes and cook, turning once, until golden brown, about 3 minutes per side. Serve with raita.

Nutrition Information

  • Serving Size: 1 cake and 1/6 raita
  • Calories: 200
  • Cholesterol Content: 42 mg
  • Fat Content: 13 g
  • Protein Content: 5 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 487 mg
  • Sugar Content: 3 g
  • Polyunsaturated Fat Content: 1 g