POTATO AND KALE CAKES WITH ROUILLE
Provided by Melissa Clark
Categories Potato Appetizer Bake Vegetarian Low Cal New Year's Eve Lunch Mayonnaise Kale Winter Healthy Party Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12
Number Of Ingredients 18
Steps:
- For rouille:
- 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.
- For cakes:
- 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 coarse 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 onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 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-inch-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.
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Godwin Waweru
[email protected]Overall, I really enjoyed this recipe. The cakes were easy to make and very flavorful. I will definitely be making them again.
Mirza Taimoor Hussain
[email protected]These cakes were a bit too dry for my taste, but the rouille was delicious.
md moner hoosan
[email protected]I followed the recipe exactly and the cakes turned out great. The rouille was a bit spicy, but I liked it that way.
Chanty Brunache
[email protected]These cakes were so easy to make and they turned out perfectly. I will definitely be making them again.
Ingrid Sampson
[email protected]The cakes were a bit too greasy for my taste, but the rouille was delicious.
ROY MTR
[email protected]I'm not a big fan of kale, but I really enjoyed these cakes. The rouille was especially good.
Jyotee Kumari bc
[email protected]These cakes were a great way to use up leftover potatoes and kale. They were easy to make and very flavorful.
M4 MEER
[email protected]The cakes were a bit bland for my taste, but the rouille was delicious. I would probably add more seasoning to the cakes next time.
Timothy Byrd
[email protected]I made these cakes for a brunch party and they were a huge success! Everyone loved them.
Salu Salman
[email protected]The potato and kale cakes were easy to make and very tasty. The rouille was a bit spicy for my taste, but I still enjoyed it. Overall, a great recipe.
Amit Debnath
[email protected]These potato and kale cakes with rouille were a hit! The cakes were crispy on the outside and tender on the inside, and the rouille added a delicious depth of flavor. I will definitely be making these again.