I’m usually on the other side of the chef’s jacket, but not this night.  This time instead of teaching a cooking class I got to take one from fantastic chef and food stylist Nancy Waldeck (TasteandSavor.com )  at COOKS WAREHOUSE Merchants Walk  Nancy had great ideas about using unusual items to present your food. She told us a story about how once she and her assistant bought tons on mushrooms from the grocery store just for the cute boxes they were in ( I’m sure she did something wonderful with all those mushrooms).  Her recipes were lovely, light and healthy appetizers great for any party.

Mini Potato Cakes with Kale, Broccoli and Bacon ( makes about 15 potato cakes)

1 and  1/4 cups diced Yukon gold potatoes boiled and mashed

1/4 cup finely chopped kale

1/4 cup finely chopped broccoli

1/4 cup diced cooked bacon ( save a few pieces of bacon for garnish if you like)

2 garlic cloves grated

1 teaspoon salt

1/4 cup mayonnaise (or light mayonnaise)

2 tablespoons butter or canola oil

2 tablespoons sour cream or plain Greek yogurt

Mix mashed potato, kale, broccoli, bacon, garlic mayonnaise and salt together in a bowl.  Scoop about a tablespoon of the mixture and form into a small scallop shaped disk.

Heat a skillet on medium with butter or canola oil.  Brown the potato cakes on both sides, about 2 minutes per side. Serve on spoons (Chinese soup spoons or regular tablespoons)

Garnish with a dollop or sour cream or Greek yogurt and top with a piece of bacon