Mini Potato Pancake with Kale Dip
Serves 12 Prep Time: 12 minutes Cook Time: 30 minutes
What you will need...
2
1
1/4 cup 50mL
1/2 tsp 2g
1 tbsp 7g
1 x 8 oz 227g

starchy potatoes, large (such as Russet Potatoes)
whole egg
all purpose flour
baking soda
parsley or chives, chopped
Summer Fresh Kale Dip
kale chips or red delicious apple sliced, to garnish (optional)
salt & pepper, to taste
What you will do...

Shred potatoes using a food processor or cheese grater. Place shredded potato into a towel and squeeze dry. In a mixing bowl add potato, egg, flour, baking soda and chopped parsley or chives. Mix well.

In a non-stick fry pan, on medium high heat, pour in canola oil and spread evenly around pan. Place a half tablespoon of mixture into the pan, and repeat until pan is full but do not overcrowd. Cook potato mixture on each side for 2 minutes until golden and crispy. Remove and place onto paper towel. Let cool.

Once cooled, place a dollop of Summer Fresh Kale Dip onto each potato pancake.

Optional: Garnish with a kale chip or julienned apple.

TIP: You could also use Summer Fresh Spinach dip!

Kashi & Summer Fresh Appetizer Recipe  Mini Potato Pancake with Kale Dip
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