From Bon Appetit Magazine, January 2011

These delightful cakes remind me loosely of aloo tikki, a potato-based mainstay of Indian snack foods called chaat – perhaps a distant American cousin? My daughter pointed out that these cakes are also reminiscent of the Irish potato and kale (or cabbage) dish Colcannon (a recipe for which can be found in our archives).

Such golden, smooth and starchy gems are sure to satisfy our comfort food cravings during cold winter months – but not in an over-the-top way like the potatoes mashed with an entire stick of butter that we ate at Christmas. I admit it’s true, but the dish did serve 13 people (including a few hungry teenagers).

Ingredients:

Roille –

• ½ cup mayonnaise
• 1 Tbsp extra virgin olive oil
• 2 garlic cloves, pressed
• 2 tsp tomato paste
• 1/8 tsp smoked paprika
• Pinch of cayenne pepper

Cakes –

• 1 ½ lbs unpeeled russet potatoes, scrubbed and cut into 1 inch cubes
• ¼ cup whole milk
• 2 Tbsp (1/4 stick) unsalted butter (to lighten, you might consider cutting down on this a bit)
• 1 tsp coarse kosher salt, divided
• 3 ½ Tbsp extra virgin olive oil, divided
• 1 cup chopped onion
• 1 large garlic clove, finely chopped
• ½ lb kale, center rib and stem cut from each leaf, leaves coarsely chopped
• 1 Tbsp chopped fresh thyme
• 1/8 tsp ground nutmeg

Method:

1. Rouille – Whisk all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper.
2. Cakes – Cook potatoes in large saucepan of boiling salted water until tender, about 25 min. Drain; return to pan. Add milk and butter. Mash until smooth. Season with ½ tsp salt and ½ tsp pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use – snack opportunity!).
3. Heat 1 ½ Tbsp oil in a large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 min. Increase heat to med-high and add kale and thyme. Toss until kale wilts, about 5 min. Add kale mixture, ½ tsp salt, ½ tsp pepper and nutmeg to potatoes; blend. Cool mixture for 30 min.
4. Shape potato mixture by ¼ cupfuls into ½ inch-thick patties. Arrange on a baking sheet.
5. Heat 2 Tbsp oil in large nonstick skillet over med-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on the bottom, 3-4 min. Carefully turn cakes over and cook until brown on bottom, 2-3 min. Transfer to plates. Top each cake with dollop of rouille.