Oven Baked Kale and Bacon Cakes
Prep time
Cook time
Total time
Kale and bacon cakes are super easy to make, and make for a tasty, make-ahead breakfast or snack; they even work as lunch or dinner on the go!
Cuisine: Mediterranean
Serves: 4
  • 5 red skin potatoes, small
  • 2 carrots, medium
  • 10 oz kale, chopped
  • ⅔ cup panko crumbs
  • 1-2 cloves of garlic, minced
  • 1 large egg
  • ½ cup bacon, chopped
  • ¼ tsp black pepper
  • ½ tsp coarse salt
  • 1 tsp parsley
  • 2 tbsp oil of your choice
  1. Peel and rinse potatoes and carrots. Bring a medium-size pot of water to boil and add potatoes and carrots. Boil for 10-15 minutes, until veggies are tender. Drain and mash.
  2. Bring a large pot of water to boil. Add kale and boil for two minutes. Drain and rinse in cold water.
  3. Preheat oven to 400°F and line a baking sheet with parchment paper. .
  4. Coat a large skillet with 1 tbsp of oil and heat over high heat. Combine all ingredients in a large mixing bowl. Form each cake with your clean hands using about ¼ to ⅓ of a cup of the batter. Brown each cake on both sides until golden (about 45 seconds each side). Coat the skillet with the rest of the oil as needed during the process. Transfer to a baking dish (this fish turner would be amazing for this task!).
  5. Bake at 400°F for 20 minutes.
-->½-inch thick cakes will be baked in about 20 minutes at 400°F. Thinner cakes will be done sooner while thicker cakes may take longer.
-->This recipe makes 10 to 12 cakes.
-->Great served hot, warm or cold. Store in a tightly sealed container (I love these glass containers) in the refrigerator for a few days for easy breakfasts.
Recipe by Food Smart Mom at http://www.foodsmartmom.com/kale-and-bacon-cakes/