Colcannon cakes

By: Clodagh McKenna From: Market Kitchen

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This recipe is classed as easy

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Prep time:
25 min
Cook time:
35 min
Serves:
4

Sizzle up a side dish of traditional Irish colcannon cakes in this fabulous recipe from Alan Coxon and Clodagh McKenna

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Ingredients

  • 400 g potatoes, washed
  • 20 g butter
  • 150 g spring cabbage, roughly chopped
  • 1 eggs, beaten
  • 1 pinches black pepper
  • 3 tbsp plain flour
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Cook the potatoes for about 25 minutes in boiling salted water, until tender. Peel while they are still warm. Mash straight away with a little butter. 2. In a separate saucepan, cook the cabbage until tender. Transfer to a blender and whiz until smooth. 3. Fold the cabbage through the potatoes; bind the mixture together with a beaten egg and season with salt and freshly ground black pepper. 4. Shape the potato cakes in to 2.5cm rounds, dip in flour and shake off any excess. 5. Heat the butter in a frying pan and fry the cakes until golden. Drain on kitchen paper and serve straight away.


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