The potato: humble, versatile and often overlooked. Not always beige—think purple potatoes or sweet potatoes—but usually a comforting, reliably neutral base for many meals. In kitchens around the world it’s a staple, and there are countless ways to prepare it. Mashed, roasted, scalloped, baked, fried, riced, rosti, or boiled—potatoes show up in every form of comfort food imaginable.
Here I’m sharing another favorite: potato cakes. They resemble crab cakes in form, but without seafood—purely potato-based and full of flavor. These cakes are rich enough for a satisfying lunch or dinner, yet delicate enough to serve as a special appetizer. Paired with the included umeboshi and shallot aioli, they become an elegant hors d’oeuvre or a standout part of brunch.
I recommend Yukon Gold potatoes for this recipe because of their buttery color and texture; they hold together well and work beautifully in a cake. The filling balances tender potato with chopped kale and red onion for color and bite, bacon for smoky depth, and cheddar for creamy, salty richness. A light crust of flour, egg and panko provides a satisfying crunch that stays crisp after sautéing and finishing in the oven.
The dipping sauce elevates these cakes. A mayo-based aioli flavored with umeboshi paste, minced shallot, smoked paprika, cracked pepper and lemon brings salty, tangy heat that pairs perfectly with the potato cakes. This aioli also doubles as a bright garnish if you decide to serve the cakes with smoked salmon or a simple salad—great for brunch or a leisurely weekend meal.
You can shape these cakes to suit the occasion: larger patties (about 2 1/2 inches in diameter) make a hearty main or side, while smaller bite-sized versions are ideal for parties and kid-friendly snacking. This batch yields roughly 12 medium cakes or about 24 mini cakes. If you don’t plan to cook or serve them all at once, freeze the uncooked, unbreaded cakes on a tray, then transfer to a freezer bag. Thaw, coat, and sauté when ready.
Potato, Kale and Bacon Cakes with Umeboshi and Shallot Aioli
Crispy potato cakes filled with kale, bacon and cheddar, coated in panko and served with a tangy umeboshi-shallot aioli. Perfect for brunch, appetizers or a satisfying side dish.
Ingredients
- 1/2 cup avocado mayonnaise or good-quality olive oil mayonnaise
- 1 tbsp umeboshi paste
- 1 medium to large shallot, minced (about 1/4 cup)
- 1/4 tsp smoked paprika (for aioli)
- 1 tsp cracked pepper (for aioli)
- 1 tbsp freshly squeezed lemon juice
- 2 large Yukon Gold potatoes, cut into eighths
- 1 cup packed chopped kale
- 1/3 cup finely chopped red onion
- 4 strips bacon, cut into small lardons
- 1 cup packed cheddar cheese (or gouda or gruyere)
- Kosher salt and cracked pepper
- 1/2 tsp smoked paprika (for cakes)
- 2 eggs
- 3/4 cup all-purpose flour
- 3/4 cup panko breadcrumbs
- Olive oil, enough to coat the bottom of the sauté pan (~1/8 inch)
Instructions
-
Make the Umeboshi Shallot Aioli:
Mix the mayonnaise, umeboshi paste, minced shallot, smoked paprika and cracked pepper until smooth. Add the lemon juice, taste and adjust seasoning. Chill until ready to serve. -
Cook the potatoes and kale:
Place the potato pieces in a saucepan, cover with water, add a pinch of salt and bring to a boil. Reduce to medium and cook until just tender. Add the chopped kale to the pot for the last two minutes of cooking so it wilts but retains color. Drain and transfer potatoes and kale to a large bowl. Coarsely mash with a potato masher or fork—leave some texture. -
Cook the bacon:
While the potatoes simmer, sauté the bacon lardons until just crispy. Remove with a slotted spoon and drain on paper towels. -
Combine the cake mixture:
To the mashed potatoes and kale add the bacon, red onion, cheddar, smoked paprika, a good pinch of salt and cracked pepper, and one beaten egg. Mix until well combined. -
Prep the coating stations:
Preheat the oven to its lowest warming setting and place a baking sheet on the middle rack. Arrange the flour (season with salt and pepper), the remaining beaten egg (with a splash of water) and the panko each in shallow dishes. -
Form and bread the cakes:
Shape the potato mixture into medium patties about 2 1/2 inches across and 1/2–3/4 inch thick (or make smaller bite-sized cakes). Dredge each patty in flour, shake off excess, dip in egg, then press into panko to coat thoroughly. -
Sauté and finish in the oven:
Heat a large sauté pan over medium-high and add enough olive oil to coat the bottom. Cook cakes in batches—3 minutes per side or until nicely browned. Transfer browned cakes to the warming baking sheet to finish in the oven while you cook the remaining patties; this keeps them hot and helps them heat through evenly. -
Serve:
Arrange on a platter and serve hot with the umeboshi-shallot aioli in a small bowl for dipping. They also pair well with smoked salmon and a green salad for a brunch-style plate.
Recipe Notes
You can prepare the cakes up to the point of coating in flour, egg and panko, then freeze them on a parchment-lined sheet. Once frozen, transfer to a freezer bag. When ready to cook, thaw, pat dry, coat and sauté.
This recipe yields about 12 regular-sized cakes—enough for 4–6 people as a side or appetizer. Make them smaller for bite-sized party snacks that are easy to serve without utensils.
Whether you serve them as a casual snack for kids or a refined starter for a brunch or dinner party, these potato, kale and bacon cakes are proof that a simple tuber can become something special with the right flavors and a crisp panko crust. Enjoy.
Love Jen.