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These mashed potato fritters with onions and kale are golden on the outside, housing a soft, savory center, with one of the most comforting flavors I have ever experienced. I use creamy potatoes, sauteed onion, and finely chopped kale to create a hearty, nutrient-packed dish that works as an appetizer, snack, or dinner side.
For me, there is nothing more comforting than homemade potato dishes like these mashed potato cakes with onions and kale. They sit somewhere between my vegan potato pancakes and a veggie-packed fritter, but with a lighter texture and more mindful nutrition. If you love potatoes as much as I do, these fritters are an easy way to turn simple ingredients into a hearty dinner.
I first started making these when I had leftovers of my healthy mashed potatoes and actually took inspiration from one of my kids’ bedtime stories. I cannot tell you what the story was about, but I do remember 2 characters named Bubble and Squeak. After explaining what bubble and squeak actually is to my kids, they were very eager to try it. They got excited about a vegetable dish all on their own. Ha!
A batch of these mashed potato fritters checks every box for me as a nutritionist, and as someone who needs some good old-fashioned comfort food every once in a while. I use the potatoes for a naturally creamy base, which also provides potassium, while the kale adds fiber and vitamin K. The onions add a rich, savory flavor with a mild sweetness, which balances out the earthiness of the other vegetables. And unlike traditional potato cakes or fritters, these are baked instead of fried, meaning I still get that crispy exterior but with less worry about trans fats.
These mashed potato fritters with onion and kale are not made in the typical fritter fashion, which means I handle each component differently to ensure they bake up to the best flavor and texture possible. I start by cooking the kale just until tender, so it blends into the potatoes without leaving fibrous pieces. Then I take my time browning my onions, allowing their natural sugars to release, and softening the savory flavors of the other vegetables. And baking these fritters in the oven is where this recipe really stands out. I place them on a lightly oiled baking sheet, bake, and then broil to achieve that browned finish without resorting to deep frying.
You know by now that my kids are picky eaters, but there was one week where my husband outranked them for pickiness. To be fair, he was recovering from a horrible bug and was not tolerating solid foods very well. Between his hunger, frustration, and grumpy mood, he rejected almost any food I offered… Until I made these mashed potato fritters with onions and kale. He could smell it from bed and asked for one small patty. Then, an hour later, he asked for another. Ha! If you are trying to get your picky eaters to eat more vegetables without making separate dishes, try this recipe.
🥘 Ingredients
These crispy mashed potato fritters with onions and kale require a mix of fresh vegetables and everyday kitchen essentials. This is everything I use:
Potatoes: I use starchy potatoes for a soft interior that mashes easily while still keeping their shape.
Kale: Finely chopped kale blends into the mixture easily, adding a mild, earthy flavor.
Yellow onion: When cooked properly, this adds a sweet and savory note to the potato cakes.
Green onions: I add these for a lively onion flavor that is not too sharp.
Fresh sage: A small amount adds a warm and slightly peppery taste.
Olive oil: I use this to saute the onions and help develop flavor.
Salt and pepper: Seasoning in layers ensures each component tastes balanced.
Flour: I add a small amount to help bind the mixture and hold the patties together as they cook.
🔪 How To Make
I prepare these mashed potato fritters in a way that allows each ingredient to develop the best texture and flavor. This is how I do it:
Cook kale: First, I bring a pot of water to a boil, add the kale, cover, and cook for 5 minutes until just tender. Then I remove the kale, drain off excess water, chop it finely, and set it aside.
Boil potatoes: I add the potatoes to the same kale water and cook for 10 minutes until fork-tender.
Drain and mash: Next, I drain the cooked potatoes, mash them partially, and stir in the chopped kale and 1/4 teaspoon salt.
Saute onions: At this point, I preheat my oven to 400F, then heat oil in a large nonstick skillet over medium-high heat and add the diced onion, 1/2 teaspoon salt, and chopped sage. I cook the onions for 13 minutes or until browned.
Combine mixture: I stir together the potatoes, kale, onions, green onions, flour, salt, and pepper until everything is well incorporated.
Shape patties: Then, I divide the mixture into 8 portions and shape them into evenly sized patties.
Bake and broil: I place the potato cakes on a prepared baking sheet and bake for 20 minutes, then broil for 5 minutes until browned. I serve these warm as a side or with toppings.
My #1 Secret Tip for these mashed potato fritters with onions and kale recipe is to remove as much moisture from the kale and potatoes as possible before mixing. Excess water softens the mixture, which makes the patties spread and lose their shape in the oven. I let the potatoes sit for a minute after draining, so the steam escapes, and press the cooked kale lightly with a towel before chopping.
Other Tips To Keep In Mind:
- Brown onions fully: I cook the onions until golden, instead of stopping when they become translucent. Undercooked onions add a sharper taste, and I want the caramelized sweetness in this recipe.
- Use light pressure: When shaping, I press just enough to form patties without compacting them, which keeps the interior from becoming dense.
- Leave space on the tray: I leave space between each patty, so heat circulates properly, and the edges can crisp instead of steaming.
- Chop kale finely: Chopping the kale into small pieces allows it to distribute evenly throughout each patty, without clumping together and creating weak spots.
- Gentle mixing: Since potatoes are starchy, I make sure to stir until just combined. Overmixing causes the potatoes to become gluey, which leads to a dense texture.
📖 Variations
The great thing about these mashed potato fritters with onions and kale is that they are very easy to adapt. These are 3 delicious variations I recommend to everyone:
Cheesy addition: I mix in 1/4 cup shredded parmesan or cheddar, for a creamier flavor and a slightly crispier finish. My kids love this version and have it with a side of healthy marinara sauce as a snack.
Sweet potato swap: When I want a slightly sweeter flavor and more nutrients, I replace half the potatoes with 1 cup mashed sweet potatoes. Sometimes I need to add a bit more flour as the sweet potatoes are softer. My husband loves a mix of sweet and savory flavors, and this version is his favorite.
Green upgrade: I add 1/4 cup raw chopped baby spinach, 1 tablespoon chopped parsley, and 1 tablespoon chopped chives to the mix for a bright herby potato cake. I love making this when I have leftover herbs and vegetables from meal prep.
🍽 Serving Suggestions
These mashed potato fritters with onions and kale are great as a side dish, and pair really well with other vegetables like my maple roasted Brussels sprouts or some air fryer carrots. They also work really well as an appetizer, especially when they are topped with a bit of vegan kale pesto and a few slices of miso mushrooms. Next time you are hosting dinner, have fun with these potato cakes and dress them up with your favorite ingredients.
A few weeks ago, I needed to decide on what to make for dinner, and all I wanted was these potato fritters. Since they would not be enough on their own, I had to come up with a few innovative ways to serve them. Luckily for me, it had been taco Tuesday the night before. I served these patties with a generous dollop of healthy guacamole, followed by some fresh Mexican salsa, and a drizzle of vegan nacho cheese sauce. I knew I had a winning meal when the dinner table was silent. Everyone was enjoying the food so much that they forgot to speak. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover potato fritters in an airtight container in the refrigerator for up to 4 days.
Freezing: I place cooled patties on a baking sheet in a single layer and freeze until solid. Then I transfer them to a sealed container, separating layers with parchment paper, and freeze for up to 2 months.
Reheating: I reheat potato cakes in the oven at 350F until warmed through and crisp again. For an even crispier texture, I reheat them in a skillet over medium heat.
❓Recipe FAQs
I like using starchy potatoes like russets as they mash easily and create a soft, fluffy interior. Waxy potatoes like new potatoes, baby potatoes, and red-skinned potatoes can make the mixture slightly gummy, so I avoid those for this specific recipe.
I have used breadcrumbs instead of flour, which works wonderfully, and adds an extra crispiness to the texture when it bakes. But if you want a gluten-free alternative, a 1:1 gluten-free flour or oat flour works well too. If you use oat flour, I recommend giving the mixture a few minutes to rest before shaping, so the flour has a chance to hydrate.
After making these potato fritters a few times, I noticed the flavor was a bit flatter than what I had hoped for. Then I decided to cook the kale first, and boil the potatoes in the same water, allowing them to absorb the leftover minerals and earthy flavor. It is also a huge time saver. Technically, you do not have to cook the kale and potatoes in the same water. But if you want a flavorful patty, then I highly recommend it.
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Mashed Potato Fritters
These mashed potato fritters with onions and kale are golden on the outside with a soft, savory center, with one of the most comforting flavors I have ever experienced. I use creamy potatoes, sauteed onion, and finely chopped kale to create a hearty, nutrient-packed dish that works as an appetizer, snack, or dinner side.
Servings: 4 servings
Calories: 247kcal
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Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. While the kale is cooking, chop the rest of your veggies. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
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Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
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Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned.
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Combine potato mixture, onion mixture, green onions, and pepper in the pan. Remove from heat; cool slightly.
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Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray.
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Bake at 400° for 20 minutes. Then broil patties for 5 minutes or until browned.
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You can serve the patties as is, or top them with 1 Tbsp fresh grated parmesan, or serve them with ketchup, or just garnish them with sage sprigs: you can really do anything you like with them!
- My #1 Secret Tip for these mashed potato fritters with onions and kale recipe is to remove as much moisture from the kale and potatoes as possible before mixing. Excess water softens the mixture, which makes the patties spread and lose their shape in the oven. I let the potatoes sit for a minute after draining, so the steam escapes, and press the cooked kale lightly with a towel before chopping.
- Brown onions fully: I cook the onions until golden, instead of stopping when they become translucent. Undercooked onions add a sharper taste, and I want the caramelized sweetness in this recipe.
- Use light pressure: When shaping, I press just enough to form patties without compacting them, which keeps the interior from becoming dense.
- Leave space on the tray: I leave space between each patty, so heat circulates properly, and the edges can crisp instead of steaming.
- Chop kale finely: Chopping the kale into small pieces allows it to distribute evenly throughout each patty, without clumping together and creating weak spots.
- Gentle mixing: Since potatoes are starchy, I make sure to stir until just combined. Overmixing causes the potatoes to become gluey, which leads to a dense texture.
Serving: 2cakes | Calories: 247kcal | Carbohydrates: 49g | Protein: 7g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 495mg | Potassium: 1053mg | Fiber: 8.5g | Sugar: 6.8g