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ST. PATRICK'S DAY: Colcannon Cakes

Source of Recipe

Today Show 3/17/2004


Recipe Introduction

Colcannon cakes are not really a traditional thing in Ireland, but they do work really well -- providing your colcannon is not too sloppy or wet. We find that we get a better result if we make them with crushed new potatoes instead of the usual mashed floury type.

List of Ingredients

750 g. potatoes, peeled and cut into 5 cm. dice, preferably the slightly waxy type
75 g. butter
About 1/3 Savoy cabbage, finely chopped
1/2 bunch of scallions, finely chopped
Salt and white pepper
Flour for dusting
2 tbsp. light olive oil



Recipe

Cook the potatoes in salted water, then drain in a colander and set aside. Heat 50 g. butter with 150 ml. water in a medium sized pan, and add the cabbage. Cook out over high heat until the cabbage is just cooked, and the water has almost evaporated. Add the spring onions and cook until the mixture is just starting to fry. Tip the cabbage into a bowl with the potatoes. Mash or crush the two together roughly, using your hands might work best. Shape the mixture into 8 balls, dust with flour, and press into a neat patties. Heat the oil with the remaining butter in a frying pan until foaming. Add the patties and cook over a medium heat for 3 minutes on each side. Drain on kitchen towel, and serve at once. Makes 8 Cakes