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Colcannon cakes

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

Colcannon cakes

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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Serves: 4

Prep: 25 min
Cook: 35 min

Ingredients
400g Potatoes, washed
20g Butter
150g spring cabbage, roughly chopped
1 egg, beaten
1 pinch salt and fresh ground black pepper
3 tbsp plain flour