Kale and Potato Cakes With Paprika Lemon Mayo

By Greywolf

Ingredients

• 675 g yellow-fleshed potatoes, peeled and cut in 1-inch (2.5 cm) cubes
• 4 cloves garlic, smashed
• 4 cups packed finely chopped kale
• 1/2 cup dry bread crumbs
• 1/2 cup shredded mozzarella cheese
• 1 egg
• 2 green onions, sliced
• 1 TBSP grainy or Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 TBSP vegetable oil
• 1/3 cup light mayonnaise
• 2 TBSP extra-virgin olive oil
• 1/2 tsp grated lemon zest
• 1 TBSP lemon juice
• 1/4 tsp smoked paprika

Details

Servings 4
Preparation time 35mins
Cooking time 35mins
Adapted from canadianliving.com

Preparation

Step 1

Paprika Lemon Mayo: Stir together mayonnaise, oil, lemon zest, lemon juice and paprika; set aside.

Meanwhile, in large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes.

Drain and return to pot; cook, shaking pan occasionally, over low heat until dry, about 2 minutes.

Using potato masher, mash gently until almost smooth with a few small chunks remaining. Stir in bread crumbs, mozzarella cheese, egg, green onions, mustard, salt and pepper.

In large nonstick skillet, heat half of the oil over medium heat; using 1/3 cup for each cake, drop half of the potato mixture into pan, pressing to make 1/2-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes. Keep finished cakes warm; repeat with remaining oil and potato mixture. Serve cakes with mayo.