Go Back

Potato Kale Cakes with Rouille

Thursday, October 29, 2015


Adapted from:  Bon Appetit

Rouille 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

Cake Ingredients
1 1/2 pounds unpeeled potatoes, scrubbed, cut into 1" 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
1/2 cup chopped shallots
1 large garlic clove, finely chopped
1/2 pound kale, center rib and stem cut from each leaf, leaves coursely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg

Rouille Directions
Whisk all ingredients in medium bowl.  Season rouille to taste with salt and freshly ground black pepper.  (DO AHEAD:  Can be made one day ahead.  Cover and chill.)

Cake Directions
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 course salt and 1/2 teaspoon pepper.  Transfer 3 cups mashed potatoes to large bowl and cool.  (Reserve remaining potatoes for another use.)

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat.  Add shallots and garlic.  Saute until shallots soften, about four minutes.  Increase heat to medium high.  Add kale and thyme.  Toss until kale wilts, about five minutes.  Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend.  Cool potato mixture 30 minutes.

Shape potato mixture by 1/4 cupfuls into 1/2" thick patties. Arrange on rimmed baking sheet.  (DO AHEAD:  Can be made up to 2 hours ahead.  Let stand at room temperature.)

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.

Yields 12 cakes.

Go Back

Go Back


sour Farmers' Market leeks sauce chipotle spelt turnips green pepper vegetable mustard greens Cider pork tomato corn pie spring syrup couscous bean celery root onion tomato juice bosc dilly coriander habanero autumn conserve wheat flour maple flank steak Eggplant rhubarb shitake watercress heavy whipping cream plum radish prosciutto bloody mary pumpkin jack coeur a la creme imam pickled coconut milk pepper beef chimichurri dijon bayeldi chili bacon wasabi Cranberry Beans bread pudding pears Salsa Shitake Mushrooms scapes egg noodles strawberry celery hearts walnut oil oats Spread fritter compote baby bok choy pudding bell pepper daisy rouille parmesan chilies Swiss Chard beets bulgar wheat bulgar buttermilk onions lemon grass butter fennel bbq remoulade Kale pasta cheese Dressing berry currants parmigiano Spinach pineapple kirsch fritters tomato garlic brown sugar tuscan tart frittata hazelnuts sweet potato kalamata Jerusalem artichoke cream cheese peppers casserole turnip Tomatoes beet strawberries chili peppers roasted cointreau shiitake peas shrunken heads cucumber reggiano olives kluski Leek biscuits slaw capers Drinks cranberry shallots sweet baguette meatballs yellow onion melon Squash pork chop curry pancake latkes fraiche radishes okra eggs carrots gin barley bok choy Soup anchovy kohlrabi egg honey cake vegetarian carrot tops Chevre Potato peach Poblano Chili buckwheat artichoke sandwich walnuts carrot top celeriac almonds celebration tortillas knots verde steak polenta muffins lettuce coeur chicken cauliflower tostadas sausage apples beet greens flank snow peas plum tomatoes cream nectarine Beans white beans Bread yogurt sour cream jack cheese chimmichurri sherry jam Tomatillos fondue shelling wrap chorizo Butternut pie plums chiles asparagus Side Vegan Red Onion pecan mushrooms thai blueberry crisp hickory Corn strata tomatoe chocolate gorgonzola creme gruyere swiss zucchini scallions cockaigne poblano fennel bulb fennel seeds maple syrup mushroom potatoes vinaigrette panzanella anise chives vanilla wafers cornmeal gouda bruschetta almond milk beer sesame arugula pesto crepes sandwiches absinthe mint cilantro tenderloin cantaloupe gazpacho feta green beans Apple goat Cheese blue cheese gratin Salad chicken dinner salad ramps stuffing pine nuts Recipes caesar pecans paste spiced winter squash carrot fronds dill Rice wine vinegar sunchokes collins basil Greens