Best 4 Potato And Kale Cakes With Rouille Recipes

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**Potato and Kale Cakes with Rouille: A Fusion of Rustic Charm and Culinary Finesse**

Discover the harmonious blend of flavors and textures in our potato and kale cakes with rouille. These golden-brown patties, crafted from a symphony of simple yet robust ingredients, embody the essence of rustic charm. Savor the crispy exterior that yields to a tender, fluffy interior, infused with the earthy notes of kale and the comforting warmth of potato. The accompanying rouille, a vibrant orange emulsion, adds a piquant kick with its blend of saffron, garlic, and fiery chili peppers. Dip each crispy cake into the luscious rouille, and let the flavors dance on your palate. This culinary masterpiece is not only a delight to the senses but also a testament to the beauty of simple, wholesome ingredients. Journey with us as we unveil the secrets behind this delectable dish, guiding you through each step of the recipe to create an unforgettable dining experience.

Let's cook with our recipes!

MASHED POTATO AND KALE CAKES



Mashed Potato and Kale Cakes image

This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 6

2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
1/2 pound bacon, diced medium
2 tablespoons unsalted butter

Steps:

  • In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
  • In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
  • Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g

ROUILLE WITH POTATOES



Rouille with Potatoes image

The potatoes give this garlicky rouille condiment some added heft.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Yield Makes 3 cups

Number Of Ingredients 8

2 heads garlic, separated into cloves and peeled
2 cups extra-virgin olive oil, divided
2 white potatoes, peeled and cut into 1-inch pieces
1 teaspoon saffron threads, crumbled
1/2 teaspoon red-pepper flakes
1/2 teaspoon sweet paprika
3 large egg yolks, room temperature, lightly beaten
Coarse salt

Steps:

  • Combine garlic and 1/2 cup oil in a small pot. Bring to a simmer over medium-high heat; cook until very tender, 5 to 7 minutes. Pour oil through a fine sieve into a bowl. Set aside garlic. Place potatoes in a pot; cover with 1 inch water. Bring to a boil. Reduce heat, and simmer potatoes until tender, about 12 minutes. Pass garlic and potatoes through a food mill into a bowl.
  • Stir in saffron, pepper flakes, and paprika. Stir in egg yolks. Beat in garlic oil and remaining 1 1/2 cups olive oil with a mixer until emulsified. Season with about 1 teaspoon salt. Rouille can be refrigerated up to 2 days. (Note: The egg yolks in this recipe are not cooked.)

CREAMY POTATO KALE GRATIN RECIPE BY TASTY



Creamy Potato Kale Gratin Recipe by Tasty image

Here's what you need: russet potato, kale, shredded parmesan cheese, shredded gruyère cheese, bread crumbs, butter, garlic, flour, milk, salt, pepper

Provided by Pierce Abernathy

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

2 lb russet potato, washed and peeled
1 bunch kale, washed
¼ cup shredded parmesan cheese
¼ cup shredded gruyère cheese
¼ cup bread crumbs
2 tablespoons butter
2 cloves garlic, chopped
2 tablespoons flour
1 ½ cups milk
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
  • Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
  • For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
  • Add flour and mix until mixture browns slightly.
  • Add milk, salt, and pepper and simmer on low heat until mixture thickens.
  • In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
  • Starting from one side layer your potatoes across the kale covering the entire dish.
  • Gently press the potatoes and kale mixture down to make more room in the dish.
  • Drizzle half of the Béchamel sauce across all of the potatoes.
  • Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
  • Garnish to taste with parmesan, Gruyère, and bread crumbs
  • Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 402 calories, Carbohydrate 60 grams, Fat 12 grams, Fiber 4 grams, Protein 13 grams, Sugar 5 grams

SAUTEED POTATOES WITH KALE



Sauteed Potatoes with Kale image

This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!

Provided by BeccaM

Categories     100+ Everyday Cooking Recipes     Vegan

Time 55m

Yield 4

Number Of Ingredients 6

2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
  • Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g

Tips:

  • To make sure your potato and kale cakes are crispy on the outside and fluffy on the inside, be sure to grate the potatoes finely and squeeze out as much excess moisture as possible before forming them into cakes.
  • If you don't have a food processor, you can grate the potatoes by hand using a box grater. Just be sure to use the fine side of the grater.
  • Don't overcrowd the pan when cooking the potato and kale cakes. This will prevent them from cooking evenly.
  • Be careful not to overcook the potato and kale cakes. They should be cooked through but still slightly soft in the center.
  • Serve the potato and kale cakes immediately with your favorite dipping sauce, such as rouille, sour cream, or ketchup.

Conclusion:

Potato and kale cakes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They're easy to make and can be customized to your liking. So next time you're looking for a tasty and satisfying meal, give potato and kale cakes a try.

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