Best Ever Colcannon Cakes Recipe

Have you ever before made colcannon? It's a standard Irish mashed potato dish with bunches of environment-friendlies. If there's a paradise for kale, it's this, blended in with mashed potatoes and also butter. Colcannon cakes, type of an Irish version of potato latkes, are what you make with remaining colcannon.

The only point is, colcannon is so great, that has leftovers? So, you could just have to make a brand-new batch to make these cakes.

Or merely make two times as much colcannon as you think you could need, just so you have enough to make these cakes. Oh my these excellent. We liked them with a little fresh lemon juice squeezed ahead. I had one with a runny egg for breakfast. Yum!

Colcannon Cakes Recipe

Ingredients

Colcannon:

• 2 1/2 pounds of russet potatoes, peeled off as well as cut into huge portions
• Salt
• 5 Tbsp saltless butter
• 3 gently packed cups of sliced chard, kale, spinach, or cabbage
• 1/2 cup of green onion eco-friendlies, sliced
• 1 mug milk or cream

Colcannon cakes:

• About 3 cups of colcannon
• 1 mug flour
• 1 egg
• 2-3 tsps salt
• 4 Tbsp butter or vegetable oil
• Lemon for garnish

Method

Make the colcannon: Make the colcannon first (see our colcannon dish.) Place potatoes in a pot, cover with cold, well salty water by an inch, give a boil, and also chef until fork tender, about 15 to 20 mins.

Drain pipes the potatoes and eliminate them from the pot. Thaw the butter in the still warm pot, include the cut eco-friendlies, cook for 3-4 minutes till wilted, after that add the environment-friendly onions and cook for one more minute.

Include the potatoes, milk or lotion to the pot, mash until every little thing is well combined.

Mix with egg, flour, salt, and also chill: Mix the egg, flour as well as salt in with the colcannon. You might want to cool the mix for 15 mins or longer making it easier to shape the patties.

Form into patties: Form into little cakes of whatever size you desire, but make them flat so they will prepare through without burning. If the blend is too wet, include even more flour up until the blend is easy to form.

Fry until golden: Heat the butter or grease in a large pan over medium-high heat. Operating in batches, put the formed patties in the pan so they are not touching. Reduced the warmth to medium and also delicately fry till gold, about 3-4 minutes.

Turn and prepare the opposite. Let the cakes hinge on a paper towel while you cook the others. Offer with slices of lemon.

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