Colcannon Cakes Recipes

COLCANNON

Colcannon image

This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

Provided by Marc Boyer

Categories Side Dish Potato Side Dish Recipes

Yield 5

Number Of Ingredients 7

Ingredients

1 pound cabbage
1 pound potatoes
2 leeks leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
½ cup butter

Steps:

In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g

SECOND TIME AROUND COLCANNON CAKES

Second Time Around Colcannon Cakes image

Colcannon is a lovely mashed mixture of potatoes and cabbage. A great use to "makeover" colcannon is to make them into colcannon cakes. A great addition to your brunch menu.

Provided by downtonabbeycooks

Categories Breakfast Brunch Side Dish

Time 18m

Number Of Ingredients 8

Ingredients

3 cups colcannon
1 cup Flour
1 large egg
2-3 teaspoons salt
1 cup dried breadcrumbs
2 tbsp. flat leaf parsley, (chppped)
4 tbsp. butter or vegetable oil
Lemon for garnish

Steps:

Mix the egg, flour and salt into the colcannon. You may want to chill the mixture for 15minutes or longer to make it easier to shape the patties. Form into cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easier to shape.
Mix the parsley and breadcrumbs together and place in a flat container. Lightly bread the patties. They will be easier to work with.
Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, about 3-4minutes. Flip and cook the other side.
Serve with slices of lemon.

BRAISED BACON WITH COLCANNON CAKES

Braised bacon with colcannon cakes image

A bacon joint can stretch a long way. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup

Provided by Angela Boggiano

Categories Dinner, Main course

Time 1h25m

Number Of Ingredients 8

Ingredients

600g lean bacon joint
700g potato (Maris Piper or King Edwards are good), halved
400g Savoy cabbage , chopped
3 tbsp olive oil
1 small onion , finely chopped
50g plain flour
4 large eggs
ketchup , to serve

Steps:

Put the bacon joint in a flameproof casserole dish or heavy-based saucepan and cover with water. Pop on a lid, bring to the boil, then simmer gently for 45 mins until cooked. Meanwhile, boil the potatoes in a pan of salted water for 20 mins. five mins before the end of cooking, add the cabbage. Drain well, return to the pan for 1-2 mins to dry out, then mash together.
Add 1 tbsp of the oil to a frying pan with the onion and cook over a medium heat for 5 mins. add this to the potatoes and cabbage, and mix together with a little seasoning. Set aside. Meanwhile, drain the bacon and leave to rest for 10 mins.
Put the flour on a plate. Shape the potato and cabbage mixture into 8 cakes, then roll them lightly in the flour, tapping off any excess. Add 1 tbsp oil to the frying pan and fry the cakes in 2 batches for 3-4 mins on each side until golden.
Cover the potato cakes with foil and set aside. Wipe the frying pan with kitchen paper, then add the remaining oil. Crack in the eggs and cook until the white is set and the yolk is still runny.
Slice the bacon and serve with the potato cakes, eggs and ketchup.

Nutrition Facts : Calories 479 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

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