Recipe: Kale and Potato Pancakes with Gravlax and Nordic Yogurt

Alpine Modern Executive Chef Ellory Abels created this dish for your New Year's brunch—or any Sunday morning of the new year. Yield: 2 portions/6 cakes Prep Time: 10 mins Cook Time: 10 mins


1 cup chopped kale ¼ cup minced red onion ½ cup shredded chef potatoes 2 whisked eggs ½ tsp dill 2 tbsp brown rice flour ½ tsp lemon zest ¼ cup of preferred frying oil 6oz Gravlax ¼ cup nordic yogurt 1 lemon sliced salt and pepper to season


Medium Bowl Non-Stick Pan Spatula Whisk Zester Knife Cutting Board


Combine chopped kale, red onion, potatoes, eggs, dill, flour, and  lemon zest in bowl.

Mix together and season to your liking.

Use non-stick pan with frying oil and heat up on medium heat. Once oil is smoking put make medium size cake and cook till crisp on each side.

Finish with a dollop of nordic yogurt on each cake with gravlax and a squeeze of some fresh lemon juice and enjoy! △