Potato and Kale Cakes with Rouille

Name: Potato and Kale Cakes with Rouille
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 1 pinch Pinch of cayenne pepper; 1 teaspoon coarse kosher salt, divided; 1 Tbsp chopped fresh thyme; 1 large garlic clove, finely chopped; 2 garlic cloves, pressed; 0 teaspoons ground nutmeg; 227 grams kale, center rib and stem cut from each leaf, leaves coarsely chopped; 118 milliliters mayonnaise; 4 Tbsps extra-virgin olive oil, divided; 237 milliliters chopped onion; 680 grams unpeeled russet potatoes, scrubbed, cut into 1-inch cubes; 0 teaspoons smoked paprika; 2 teaspoons tomato paste; 2 Tbsps (1/4 stick) unsalted butter; 59 milliliters whole milk

Potato and Kale Cakes with Rouille is a gluten free and vegetarian recipe with 12 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 182 calories, 3g of protein, and 13g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. If you have tomato paste, coarse kosher salt, garlic clove, and a few other ingredients on hand, you can make it.

Instructions

Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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Ground Black Pepper

Salt

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Whisk

Bowl

Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes.

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Potato

Water

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Sauce Pan

Drain; return potatoes to same saucepan.

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Potato

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Sauce Pan

Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper.

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Coarse Salt

Potato

Butter

Pepper

Milk

Transfer 3 cups mashed potatoesto large bowl and cool (reserve remaining potatoes for another use).

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Potato

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Bowl

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high.

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Garlic

Onion

Add kale and thyme. Toss until kale wilts,about 5 minutes.

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Thyme

Kale

Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.

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Coarse Salt

Potato

Nutmeg

Pepper

Kale

Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead.

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Potato

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Baking Sheet

Let stand at room temperature.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

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.