Recipes

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


Tags

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