Kale and Potato Cakes with Paprika Lemon Mayo

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From Canadian Living. Loved these! Nice with a poached egg. See also: Cornmeal Waffles.

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 tablespoon grainy or Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil

Paprika Lemon Mayo:
1/3 cup light mayonnaise
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon smoked paprika

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.

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