Potato and Kale Cakes with Rouille
Potato and Kale Cakes with Rouille is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk all ingredients in medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
