Mealime recipe · lives on in MealPot
Kale-Potato Cakes with Lemon Aioli & Arugula Salad
- 45 min
- 2–6 servings
- 688 kcal / serving
Sour-green kale mingles with creamy cheese and crispy potato cakes, finished with a bright lemon aioli. This mix of textures makes a weeknight plate that stays light yet satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby arugula
- 1egg
- 2 clovesgarlic
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- ½ bunchkale
- 1lemon
- ¼ (8 oz) blockmozzarella cheese
- 2 mediumyellow potatoes
- eggs
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, garlic powder, mayonnaise, panko bread crumbs, paprika, pure maple syrup, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · potato masher · salad spinner (optional) · tongs · vegetable peeler · whisk or fork
Directions
- Wash and dry the produce, then prep the zest and juice from the lemon and set them aside with the arugula ready to dress.
- Boil a salted pot of water and cook the cubed potatoes with the peeled garlic until the potatoes are almost tender, about 8 minutes; add kale and cook 2 minutes longer.
- Drain the potatoes and kale well, return them to the pot, and dry them over medium-low heat for a couple of minutes to remove excess moisture.
- Mash the potato-kale mixture until mostly smooth with a few chunks, then fold in the bread crumbs, mozzarella, egg, green onions, Dijon, salt, and pepper to form a cohesive mixture.
- Preheat a skillet over medium-high heat and, in a separate bowl, whisk mayonnaise with garlic powder, paprika, and the lemon zest to make the aioli.
- Scoop about 1/3 cup of the potato mixture for each cake, press into 1/2-inch rounds, and cook in oil for about 3 minutes per side until crisp and golden; repeat in batches as needed.
- Toss the arugula with the lemon juice, some oil if desired, and the grape tomatoes to make the salad, then season lightly.
- Serve the warm potato cakes with a side of the lemon aioli and the arugula-tomato salad, dividing as you go.
Two tips
- Make ahead: the mashed potato mixture can be refrigerated for up to 4 hours before shaping into cakes.
- Serving idea: drizzle a little extra virgin olive oil over the salad or use it to finish the cakes for extra shine.
Nutrition per serving
- Calories
- 688 kcal
- Protein
- 19 g
- Carbs
- 63 g
- Fat
- 43 g
- Fiber
- 10 g
- Sodium
- 408 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.