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

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