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- 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
- Prepare raita: In a medium bowl, combine cucumber, yogurt, cilantro, ¼ tsp salt, cumin and cayenne pepper. Set aside.
- 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.
- 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.
- 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