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!