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Potato and Kale Cakes with Spicy Rouille

February 29, 2012

These have the auspicious title of being one of the best recipes I made last year.  They

potato and kale cakes

were great on many levels- taste, versatility and veganability.  I made them for a dinner party and they were great to make ahead the night before, fry up that day, and keep warm in the oven.  Plus, I was able to adapt them for food allergies, and they ended up becoming vegan.  I think everyone had about 3 each they were so good.  These are a great vegetarian main, or a good side for a grilled or roasted meat dish.  This recipe comes from Bon Appetit and makes 12 cakes (make them smaller if you wish).


For the rouille:
1/2 cup mayonnaise (or veganaisse)

1 T extra-virgin olive oil

2 garlic cloves, pressed

2 t tomato paste

1/8 t smoked paprika

Pinch of cayenne pepper

For the cakes:
1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes (leave skin on)

1/4 c milk (or soy or almond milk)

2  T unsalted butter (or olive oil)

1 t coarse kosher salt, divided

3 1/2 T extra-virgin olive oil, divided

1 large garlic clove, finely chopped

1/2 lb. kale, center rib and stem cut from each leaf, leaves coarsely chopped

1 T chopped fresh thyme

1/8 t ground nutmeg

To make the rouille: Whisk all ingredients in medium bowl and season to taste with salt and pepper. 

To make the cakes: Cook the potatoes in large saucepan of boiling salted water until tender, about 25 minutes.  Drain and return potatoes to same pot. Add the milk and butter and mash the 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 or just use them all).

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat and saute the garlic for 30 seconds.  Increase the heat to medium-high and add the 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 and stir to blend well.  Cool the potato mixture for 30 minutes.

Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. Heat 2 tablespoons of olive 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. Top each cake with dollop of rouille and serve.

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