Potato And Kale Cakes With Rouille Recipe

Name: Potato And Kale Cakes With Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1 tablespoon extra-virgin Olive oil; 2 garlic cloves, pressed; 2 teaspoons tomato paste; 1/8 teaspoon smoked paprika; Pinch of cayenne pepper; 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes; 1/4 cup whole milk; 2 tablespoons (1/4 stick) unsalted butter; 1 teaspoon coarse kosher salt, divided; 3 1/2 tablespoons extra-virgin olive oil, divided; 1 cup chopped onion; 1 large garlic clove, finely chopped; 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped; 1 tablespoon chopped fresh thyme; 1/8 teaspoon ground nutmeg

Servings: persons

1/2 cup mayonnaise
1 tablespoon extra-virgin Olive oil
2 garlic cloves, pressed
2 teaspoons tomato paste
1/8 teaspoon smoked paprika
Pinch of cayenne pepper
1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon coarse kosher salt, divided
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic clove, finely chopped
1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg

1
Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD:
2
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
3
Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Saute until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
4
Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD:
5
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1 tablespoon extra-virgin Olive oil, 2 garlic cloves, pressed, 2 teaspoons tomato paste, and more.

Yes, Potato And Kale Cakes With Rouille falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato And Kale Cakes With Rouille

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