Potato and Kale Croquettes

Potato and Kale Croquettes

(2 servings)    Printable Version
  • 1 russet potato - peeled and cut into 1 inch cubes
  • 1/2 head kale - trimmed off stems
  • 1 Tablespoon chopped parsley
  • 1 or 2 Tablespoons horseradish (to taste)
  • salt and pepper
  • 2 eggs - beaten in separate bowls
  • 2 slices day-old French bread or about 2 cups bread crumbs (unseasoned)
  • olive oil
Boil a medium pot of water. Add in potato cubes and boil until soft, about 20 minutes. Once fork tender, drain potatoes and mash until broken into very small clumps.

In another pot, add a shallow layer of water and the kale leaves. Cover and bring to a simmer. Cook until the leaves are bright green. Once done, remove from pan and slice into thin strips.
Allow the potatoes and kale to cool.

Once cooled, mix together kale, parsley, horseradish, salt and pepper. Taste mixture and add more seasoning as needed. Then add in one of the beaten eggs and stir to combine well.

If using day-old bread, tear into about 1 inch pieces and grind in a blender / food processor to make coarse bread crumbs. If they do not seem hard enough to grind, you may want to toast the bread first and then try grinding.

Lay breadcrumbs out on a flat dish. Place other beaten egg in a bowl that you can dip into (flatter is best). Then make patties (about 3/4 inch thick) by putting potato mixture in your hands, making a golf ball sized wad, and then flattening into a disk.

Next, dip into the egg mixture, making sure to coat both sides. Then press into breadcrumbs, also covering both sides. Repeat with remaining mixture until all of the potato mash has been used.

Coat a large, medium-sided skillet, with olive oil. I used just enough to create a thin layer over the entire bottom - don't skimp here but you don't need to use too much oil. Heat over medium-high temperature. Once the oil is lightly rippling place a few patties in. Cook about 1-1:30 minutes until bottom starts to brown, then flip and cook another 1-2 minutes until the other side browns and the inside is no longer gooey (I checked this by pressing down with my finger). Repeat with remaining patties until they are all cooked.

These are also great topped with some sour cream (try it mixed with horseradish) to make a light sauce.

Mr Breakfast would like to thank MichiganDan for this recipe.

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