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!
Of course, you could omit the bacon if you’d like, but who would want to do such thing? Plus, if you have confirmed carnivores in your house, you could always call these bacon cakes.
Kale and Bacon Cakes
These kale and bacon cakes are a great way to incorporate more kale into your diet and make it taste delicious! They taste great hot, at room temperature, or even cold. You could make them ahead of time for an easy and quick breakfast. Kale and other leafy greens such as cabbage, spinach, Swiss chard, or collard greens are essential part of Mediterranean cousins and with a good reason. They are really good for you! And if you enjoy Mediterranean flavors, click here to get my free e-book with 5 go-to chicken recipes with Mediterranean flair.
Nutritional benefits of kale are numerous:
Kale is a great source of many vitamins and minerals but I’ll mention just two really important ones:
- Vitamin K (684% of the RDA in one cup of raw kale!) is known for building strong bones, preventing heart disease and playing a major role in blood clotting. According to Wikipedia: the absence of vitamin K, would mean that our blood coagulation would be seriously impaired and uncontrolled bleeding would occur. Also, low levels of vitamin K also mean weaker bones.
- Vitamin C (134% of the RDA in one cup of raw kale). I think we all know how important vitamin C, an antioxidant, in our body is but did you know that kale is one of best sources of vitamin C? One cup of kale has 4 times more vitamin C than the same amount of spinach and more than a whole orange?
To Make Kale and Bacon Cakes, You will Need:
- Measuring cups and spoons
- Veggie Peeler
- Medium Size Saucepan
- Large Stockpot
- Large Mixing Bowl
- Large Spoon or Spatula
- Large Skillet
- Fish Turner
- Parchment Paper
- Baker’s Sheet
- 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
- 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.
- Bring a large pot of water to boil. Add kale and boil for two minutes. Drain and rinse in cold water.
- Preheat oven to 400°F and line a baking sheet with parchment paper. .
- 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!).
- Bake at 400°F for 20 minutes.
-->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.
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