Leftover Colcannon Irish Potato Cabbage Cakes Vegan Recipes

COLCANNON CAKES

Steps:

• Make the colcannon: Make the colcannon first (see our colcannon recipe .) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.
• Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.
• Form into patties: Form into little 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 easy to shape.

LEFTOVER COLCANNON (IRISH POTATO & CABBAGE) CAKES {VEGAN}

Steps:

• In a large saute pan, add 1 Tbl of vegetable oil and the sliced onions. Saute until almost tender. Add the carrots and both cabbages. Saute until almost tender. You may or may not need more oil. You want them to still have a bit of texture. Cool completely.
• Add to the 4 scoops of leftover Colcannon.
• It's best if the leftover Colcannon is cold. Do not add additonal liquid.
• Once combined, add the flour, salt and pepper. Mix well.
• Preheat a saute pan with 1 Tbl of vegan Margarine over medium heat.
• With floured hands, using the same ice cream scoop, scoop into your hands and form first into a ball and then flatten slightly to form the cake. Place immediately in the hot pan.
• Cook on each side until golden brown, flipping once.
• Drain on paper towels.
• Serve with a dollop of vegan sour cream or the stout gravy from our basic Colcannon recipe!

DIANE'S COLCANNON

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
• Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.