We had these lovely Cheddar Kale Potato Cakes for lunch one day, however, they would be great as a side dish to any main, as well as a yummy Vegetarian main dish served with roasted squash and a salad.  Easy to make and tasty!
LEMON DILL SAUCE:
5 Tblsp. mayonnaise
juice of 1/2 a small lemon
1 tsp. Dijon Mustard
1 tsp. dried dill
CHEDDAR KALE POTATO CAKES:
3 1/2 cups peeled red potatoes, chopped to 1 inch size
5 garlic cloves, peeled
3  1/2 to 4 cups kale, chopped small
1 medium shallot, finely diced
1 cup grated aged cheddar cheese
1/2 cup grated parmesan cheese
1 large egg, whisk well
salt and pepper to taste
Extra Virgin Olive Oil - for frying potato cakes
Mix up the ingredients for the lemon dill sauce in a bowl and refrigerate until needed.
Add the potatoes and garlic cloves to a medium sized pot, cover with cold water, bring to a boil, then turn down to a simmer.  Cook until tender.  At the same time the potatoes are cooking add the chopped kale to a steamer and steam for about 5 minutes, then drain.  Drain the potatoes, add the kale to the pot of potatoes and return to the burner on low to remove any excess moisture.  Mash together, then add in the cheeses, minced shallot, salt and pepper and mash all together.  Remove from the heat and transfer to a large bowl, allow to cool about 5-10 minutes.  Add in the whisked egg, mixing well.
Heat up a cast iron pan on medium heat with a good drizzle of EVOO.  I usually heat up my pan for 5-6 minutes.  Using a big spoon scoop up a good sized portion, and with your hands shape into a patty.  Add to the frying pan.  I did mine in batches - this will make 6 good sized potato cakes.  Cook for 6 minutes each side, until nicely browned.
Plate while hot and serve with the lemon dill sauce.