A little take on the regular mash and kale which we make in the Netherlands (boerenkool stamppot), these little fritters are great for lunch with a simple salad or as a side to a soup for example. Crispy on the outside, soft and fluffy on the inside. A great way to incorporate even more vegetables in your meals.
Mashed Potato Fritters with Kale, Snow Peas, Halloumi and Mint
- 3-4 potatoes, peeled but left whole (± 200 g)
- 300 g kale, finely shredded
- 150 g frozen snow peas (divided)
- Small bunch mint leaves
- 1 egg
- 2 tbsp flour (more of needed)
- 200 g halloumi, grated
- Pepper & Salt
- Olive or vegetable oil for frying
- Dip sauce:
- 200 g cream cheese
- 2 tbsp yoghurt (optional)
- Mix of fresh herbs, your choice (I had oregano, mint, basil and parsley)
- Zest of 2 lemon
- Lemon juice to taste
- 1 tsp honey
- Pepper & Salt to taste
Boil the potatoes for ± 15 - 18 minutes until just cooked, drain and let steam in the pan without lid until cooled enough to handle.
In a food blender add the kale, 100 g of the peas, mint, egg, flour, halloumi, pepper and salt. Pulse into a rough mixture and transfer into a large bowl. Add the rest of the snow peas.
Grate the cooked potatoes and add these to the bowl and mix well using a wooden spoon or spatula.
Taste the mixture and season to your liking.
Cover the bowl and place in the fridge for at least 30 minutes to stiffen (overnight is fine too if making ahead).
Using a tablespoon or an ice-cream scoop make small balls the size of a golf ball and flatten these out into little patties. I like to lay them on baking paper so they’re easy to remove.
Heat the oil in a frying pan and fry the fritters ± 3 minutes on each side until nice and crips on the outside and hot and steaming on the inside.