Crispy Kale and Potato Cakes with Creamy Lemon Yogurt and Caramelized Onion

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a tray or large plate with parchment paper to hold the shaped cakes.

2. 2

   Boil the potatoes in a pot of water with a pinch of salt for 12-15 minutes, until very tender. Drain well and let them steam dry for 2 minutes.

3. 3

   While the potatoes cook, heat 1 tablespoon olive oil and the butter in a large skillet over medium-low heat. Add the yellow onion with a pinch of salt and cook for 12-15 minutes, stirring occasionally, until golden and caramelized. Set aside.

4. 4

   In the same skillet, add another 1/2 tablespoon olive oil. Add the chopped garlic and kale. Cook for 3-4 minutes until the kale softens and excess moisture evaporates. Add the dried thyme, half of the sweet paprika, and a little black pepper. Remove from the heat.

5. 5

   Mash the cooked potatoes in a large bowl into a rustic mash. Add the sautéed kale, beaten egg, breadcrumbs, grated Parmesan cheese, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt, and the remaining sweet paprika. Mix well until the mixture can be shaped. If it feels too soft, add a little more breadcrumbs.

6. 6

   Shape the mixture into 8 even cakes or thick patties and place them on the prepared tray.

7. 7

   Heat the remaining olive oil in a large nonstick skillet over medium heat. Brown the cakes for 2-3 minutes per side, working in batches if needed, until a golden crust forms.

8. 8

   Transfer the browned cakes to a baking tray and bake for 10 minutes at 220 °C / 425 °F so they become firm inside and crisp outside.

9. 9

   For the sauce, mix the plain Greek yogurt with 1 tablespoon lemon juice, a little more lemon zest, a pinch of salt, and black pepper in a bowl.

10. 10

    Serve the cakes hot with the creamy lemon yogurt sauce on top or on the side, and finish with the caramelized onion spooned over each portion.