Potato and Kale Cakes with Rouille

Ingredients for Potato and Kale Cakes with Rouille

• 120ml mayonnaise

• 1 tablespoon extra-virgin Olive oil

• 2 garlic cloves, pressed

• 2 teskedar tomatpuré

• 1/8 teaspoons smoked paprika

• Nypa cayennepeppar

• 675g unpeeled russet potatoes, scrubbed, cut into 1-inch cubes

• 60ml whole milk

• 2 tablespoons (1/4 stick) unsalted butter

• 1 teaspoon coarse kosher salt, divided

• 3 1/2 tablespoons extra-virgin olive oil, divided

• 240ml chopped onion

• 1 large garlic clove, finely chopped

• 230g kale, centre rib and stem cut from each leaf, leaves coarsely chopped

• 1 matsked hackad färsk timjan

• 1/8 teaspoons ground nutmeg

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.

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 teaspoons coarse salt and 1/2 teaspoons pepper. Transfer 450g 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 teaspoons coarse salt, 1/2 teaspoons pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.

Shape potato mixture by 60ml fuls 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.

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