Potato and Kale Cakes with Rouille

Name: Potato and Kale Cakes with Rouille
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: ½ cup mayonnaise; 1 tablespoon extra-virgin Olive oil; 2 cloves garlic; 2 teaspoons tomato paste; ⅛ teaspoon smoked paprika; ⅛ teaspoon cayenne pepper; 1½ pounds russet potatoes; ¼ cup whole milk; 2 tablespoons unsalted butter; 1 teaspoon coarse kosher salt; 3½ tablespoons extra-virgin olive oil; 1 cup onion; 1 clove garlic; ½ pound kale; 1 tablespoon fresh thyme; ⅛ teaspoon ground nutmeg

Crispy potato cakes enriched with sautéed kale and fresh herbs, served with a zesty garlic-paprika rouille sauce. These savory cakes combine creamy mashed potatoes with nutritious kale for a delicious vegetarian dish.

6 servings

1 hr 45 min

Published October 4, 2025

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Ingredients

•½ cup mayonnaise
•1 tablespoon extra-virgin Olive oil
•2 cloves garlic
•2 teaspoons tomato paste
•⅛ teaspoon smoked paprika
•⅛ teaspoon cayenne pepper
•1½ pounds russet potatoes
•¼ cup whole milk
•2 tablespoons unsalted butter
•1 teaspoon coarse kosher salt
•3½ tablespoons extra-virgin olive oil
•1 cup onion
•1 clove garlic
•½ pound kale
•1 tablespoon fresh thyme
•⅛ teaspoon ground nutmeg

Cooking Instructions

1.
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.
5 min
2.
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).
35 min
3.
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.
40 min
4.
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.
15 min
5.
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.
10 min

Ingredients

•½ cup mayonnaise

•1 tablespoon extra-virgin Olive oil

•2 cloves garlic

•2 teaspoons tomato paste

•⅛ teaspoon smoked paprika

•⅛ teaspoon cayenne pepper

•1½ pounds russet potatoes

•¼ cup whole milk

•2 tablespoons unsalted butter

•1 teaspoon coarse kosher salt

•3½ tablespoons extra-virgin olive oil

•1 cup onion

•1 clove garlic

•½ pound kale

•1 tablespoon fresh thyme

•⅛ teaspoon ground nutmeg

Cooking Instructions

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.

5 min

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).

35 min

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.

40 min

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.

15 min

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.

10 min