dinner tonight: zucchini kale potato savory cakes with garden tomato kale basil feta salad

 zucchini kale potato savory cakes

2 medium potatoes, peeled and par boiled 

1 meduim zucchini grated

1-3 cloves garlic in the skin, par boiled 

1/4  chili pepper, diced (used a hot Italian pepper from the garden)

handful of kale (used 2 types from the garden) 

batter: super experimental/winged it 

2 eggs beaten

1/2 cup potato starch 

1/2 cup ap flour

pinch of salt

pinch onion powder

pinch fire cracker seasoning 

bit of water to thin 

make it:

In a pot of boiling salted water place the peeled potatoes  (i split them in half the length to quicken the par boil) and towards the end add the garlic to parboil for 1-2 minutes.

Par boil the potatoes for about 5-10 minutes depending on size. 

I love the parboiled potatoes in cakes, they make frying the cakes faster and stays more moist. 

Once the potatoes are parboiled, remove them from the water.

Using a large grater grate the potato into a mixing bowl.

- warning the potatoes are hot and cowgirl up and just grate them! or use a tea towel to help the heat- 

Next, grate the zucchini and chop the kale and combine with the grated potatoes. 

Make the batter and then mix thru the veggies. 

If the grated veggies are too long or fat the cakes might not like to cook evenly. Make a test cake and see how the cakes form. My first try I used a large box grater and the cuts were too big so I used 2 knives to crisscross and chop the veggies to a smaller length. 

In a hot cast iron pan with olive oil or other preferred oil, place a heaping tablespoon of the mix in to the hot pan and sauté each side and then check to see if each side is cooked. 

Ready to eat once cooked. 

Can be served with a sauce but for this dinner we just used hot sauce and the salad. 

Salad: start by making the dressing in the bottom of the salad bowl

garlic mince

chili peppper minced

balsamic vinegar

1/2 juice of a fresh orange 

olive oil 

salt 

Mix all together -  give it a beating with a fork to emulsify 

veggies: build the salad on top of the dressing in this order then toss when ready to serve

cabbage - blanched in salted water and cooled 

arugula 

hot chili pepper chopped 

salad olives chopped 

feta crumbles 

romain lettuce 

tomatoes - used garden cherry tomatoes cut in half