Mashed Potato and Turnip Cakes with Onions and Kale

Ingredients
1 bunch kale, trimmed (about 4 ounces)
¹⁄₂ pound Yukon gold or red potatoes, cut into ¹⁄₂-inch cubes
¹⁄₂ pound turnips, peeled and cut into ¹⁄₂-inch cubes
³⁄₄ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
3 cups onion, diced
2 tablespoons fresh sage, chopped
¹⁄₄ cup green onions, sliced
¹⁄₄ teaspoon freshly ground black pepper

Instructions
1. Preheat oven to 400*F. 

2. Bring water to boil in a large pot over high heat.  Add kale, cover, reduce heat to medium and cook 5 minutes or until tender.  Remove kale with slotted spoon and chop. 

3. Add potatoes and turnips to water, increase heat to high and return to boil. Reduce heat to medium and simmer 10 minutes or until tender.  Drain and mash, then mix with kale and ¹⁄₄ teaspoon salt. 

4. Heat oil and butter 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.  Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat and cool slightly. 

5. Divide potato mixture into 8 equal portions, shaping each into a ¹⁄₂-inch-thick patty.  Place patties on baking sheet coated with cooking spray and bake for 20 minutes.  Remove from oven. 

6. Preheat broiler and broil patties for 5 minutes or until browned. 

Comments
This [recipe](http://find.my(recipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=520583&adsqs=) is originally from Cooking Light and I’m afraid that I didn’t manage to make very cohesive patties.  I feel like the recipe really needed an egg or cheese or something similar to act as a binding agent.  Even though the patties fell apart, I thought the flavor was great!   If it only used more kale it would be a great way to use up all the kale I get from the CSA.  I also enjoyed the patties with the mustard dill sauce from the salmon I served with the meal.  I’d suggest making the sauce to go with these patties whether or not you were making the salmon. 

Shown here with Salmon with Mustard Dill Sauce.

Cooking Light