Fried potato pies made with leftover colcannon, a combination of mashed potatoes, kale or other vegetables, and shallots or green onions.
Have you ever done Colcannon?
It’s a traditional Irish mashed potato dish with lots of vegetables. If there’s kale heaven, it’s this one mixed with mashed potatoes and butter.
Only thing is Colcannon is so good who has leftovers? So you may just need to make a new batch to make these cakes.
Or just make twice as much Colcannon as you think you might need just so you have enough to bake those pies.
Oh my god, these are good. We liked them with some fresh lemon juice squeezed over them. I had one with a runny egg for breakfast. Yummy!
Colcannon cake
You can also add some chopped fresh parsley to the colcannon mixture.
Here’s a fun breakfast idea: serve the colcannon cakes with a poached egg on top!
ingredients
Colcannon:
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2 1/2 lb red potatoespeeled and cut into large pieces
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Salt
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5 tablespoon unsalted butter
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3 lightly packed cups chopped chard, Kalespinach or cabbage
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1/2 Cup green onion greens, chopped
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1 Cup milk or cream
Colcannon Cake:
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above 3 cups Colcannon
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1 Cup flour
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1 egg
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2 to 3 teaspoon Salt
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4 tablespoon butter or vegetable oil
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lemon for garnish
method
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Make the Colcannon:
Make the colcannon first (see our colcannon recipe). Place potatoes in a saucepan, cover 1 inch with cold, well-salted water, bring to a boil and cook until fork tender, about 15 to 20 minutes.
Drain the potatoes and remove from the pot. While the saucepan is still warm, melt the butter, add the chopped vegetables, cook until wilted, 3-4 minutes, then add the spring onions and cook for another minute.
Add the potatoes, milk or cream to the saucepan and puree until well combined.
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Mix in egg, flour, salt and cold:
Mix the egg, flour and salt with the Colcannon. You may want to refrigerate the mixture for 15 minutes or more to make the patties easier to shape.
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Shape into patties:
Shape into small cakes of any size, but flatten them so they cook without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.
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Roasted golden brown:
Heat butter or vegetable oil in a large skillet over medium-high heat. Place the formed patties in batches in the pan, avoiding touching each other. Reduce heat to medium and sauté gently until golden brown, about 3-4 minutes.
Flip and bake the other side. Let the cakes rest on a paper towel while you bake the others. Serve with lemon slices.
| nutritional information (per serving) | |
|---|---|
| 526 | calories |
| 29g | Fat |
| 63g | carbohydrates |
| 10g | protein |
