Kale-Potato Cakes with Lemon Aioli & Arugula Salad.

  • 2 (5 oz) pkgs
    baby arugula
  • 2
    eggs
  • 4 cloves
    garlic
  • 1 pint
    grape tomatoes
  • 1 small bunch
    green onions (scallions)
  • 1 bunch
    kale
  • 2
    lemons
  • ½ (8 oz) block
    mozzarella cheese
  • 4 medium
    yellow potatoes
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    mayonnaise
  •  
    panko bread crumbs
  •  
    paprika
  •  
    pure maple syrup
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    4 medium yellow potatoes
    1 bunch kale
    1 small bunch green onions (scallions)
    2 (5 oz) pkgs baby arugula
    2 lemons
    1 pint grape tomatoes
  • 2
    Peel and chop the potatoes into 1-inch cubes; peel and smash the garlic (press firmly with the flat side of a knife or bottom of a pot).
    4 cloves garlic
  • 3
    Place the potatoes and garlic in a medium saucepan, season with salt, and cover with water. Cover with a lid and place on the stove at high heat; bring the water to a boil.
    2 tsp salt
  • 4
    Fold leaves of kale in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces.
  • 5
    When the potato water comes to a boil, uncover, turn down to medium, and cook until potatoes are almost done, 8 minutes. Add kale to the pot and cook 2 minutes more.
  • 6
    Meanwhile, grate the zest from the lemons and transfer to a small bowl, then juice the lemons into a large salad bowl.
  • 7
    Grate cheese and set aside.
    ½ (8 oz) block mozzarella cheese
  • 8
    Add oil, maple syrup, Dijon, salt, and pepper to the salad bowl with the lemon juice; whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    2 tbsp pure maple syrup
    4 tsp Dijon mustard
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Halve the grape tomatoes and add them to the bowl with the dressing. Chop green onions into ¼-inch pieces, set aside.
  • 10
    Once potatoes and kale are done, drain and return to the pot. Cook, shaking the pan occasionally, over medium-low heat until dry, about 2 minutes; remove from heat.
  • 11
    Using a potato masher or fork, mash potato and kale until almost smooth, with a few small chunks remaining. Add bread crumbs, cheese, egg, green onions, Dijon, salt, and pepper; stir to combine.
    ½ cup panko bread crumbs
    2 eggs
    4 tsp Dijon mustard
    ½ tsp salt
    ½ tsp black pepper
  • 12
    Preheat a skillet over medium-high heat.
  • 13
    Meanwhile, add mayonaise, garlic powder, and paprika to the small bowl with the lemon zest and mix to make the aioli.
    ½ cup mayonnaise
    1 tsp garlic powder
    ½ tsp paprika
  • 14
    Once the skillet is hot add oil. Using a ⅓ measuring cup for each cake, drop potato mixture into the pan, pressing to make ½-inch thick rounds. Cook 3 minutes on each side, until crisp and golden; set aside. Cook in batches if necessary.
    2 tsp virgin coconut oil
  • 15
    Toss arugula with salad dressing and tomatoes.
  • 16
    To serve, divide potato cakes and salad between plates. Serve with aioli and enjoy!