These delicious potato kale cakes are perfect served with a cup of soup or salad for lunch or dinner, or with fried eggs for breakfast.


1 1/2 lbs unpeeled russet potatoes, scrubbed, cubed
1/4 c whole milk
2 tbsp butter
1/2 tsp sea salt
1/2 tsp ground black pepper
3 1/2 tbsp olive oil, divided
1 c  onion, chopped
1 garlic clove, minced
1/2 pound kale, de-stemmed, leaves coarsely chopped
1 tbsp fresh thyme, chopped
1/8 tsp ground nutmeg

  1. Boil potatoes in a pot of water until tender.  Drain, add milk, butter, salt and pepper.  Mash potatoes until smooth.
  2. Heat 1 1/2 tbsp olive oil in a large skillet on medium heat.  Add onion and garlic. Sauté until onion softens, about 5 minutes.  Add kale, thyme and nutmeg.  Toss until kale wilts, about 5 minutes. Add kale mixture to potatoes; blend.
  3. Using a 1/2 c measuring cup, scoop potato kale mixture into 1 inch thick patties, placing on a baking sheet.  Let sit in refrigerator for 1 or more hours.*
  4.  Heat 2 tbsp olive oil in large nonstick skillet over medium heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, about 5 minutes. Carefully turn cakes over, cooking until brown about 3 minutes. Transfer to plates. Top each cake with dollop of rouille.


1/2 c mayonnaise
1 tbsp olive oil
2 tsp tomato paste
1/8 tsp smoked paprika
pinch of cayenne pepper

Whisk all ingredients together.  Cover + chill.

*I found that if I cooked the potato cakes after being in the refrigerator, they held their shape, otherwise they turned into potato pancakes.

Makes 12.



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