Kale + Potato Nuggets

Like a large number of Americans, we received an air fryer for Christmas. We first tested it with this recipe during snow storm Harper a few weeks ago, but we have since used it to make both french fries and sweet potato fries with great success. I was iffy about having yet another appliance in my kitchen but the air fryer really is great for making lower calorie side dishes. When we made the fries we used two potatoes each time with 1/2 tablespoon of oil which is amazing considering what it takes to deep fry.

These kale + potato nuggets served as the side dish for the quiche which I'll post tomorrow. To keep things simple we cheated and used herbed instant mashed potatoes, but you could use leftover mashed potatoes or fresh homemade mashed potatoes as well. Just keep in mind that you want them to be fluffy enough to be formed into balls and not runny.

These were a great side dish! The outside was crispy and the inside was still tender. They had great flavor and went nicely with the quiche we made. We had a friend over for dinner and everyone thought they were great.

Adapted from JL Goes Vegan.

-1 package of instant mashed potatoes, prepared according to package directions (we used herbed mashed potatoes)
-4 ounces kale, finely chopped
-1/2 cup shredded mozzarella
-Salt and pepper to taste
-Cooking spray

To make the Kale + Potato Nuggets, combine the kale and mozzarella cheese with the mashed potatoes until the ingredients are thoroughly mixed. Season with salt and pepper to taste and then form the mashed potatoes into 1 inch balls. Spray both the air fryer basket and Kale + Potato Nuggets with cooking spray. We made about 20 Kale + Potato Nuggets which we cooked in two batches. Our air fryer does not require pre-heating so we cooked these for 15 minutes at 390, shaking them halfway through. 


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