Colcannon Cakes
Crispy on the outside, soft and fluffy on the inside, these Colcannon Cakes are a comforting Irish-inspired side dish and perfect alongside roast meats any time of year.
- 3 lbs potatoes, peeled and cut into chunks
- 3 cups lightly packed chopped kale
- ½ cup chopped chives
- 5 teaspoons butter
- 1 cup milk
- 1 cup all-purpose flour
- 1 egg
- Salt, to taste
- 4 teaspoons vegetable oil (for frying)
- Lemon wedges and sour cream, for serving
- Step 1
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Step 2
While the potatoes are still hot, add the chopped kale to the pot. The residual heat will soften it. Let sit for 2-3 minutes.
- Step 3
Add butter and milk. Mash until smooth and well combined.
- Step 4
Stir in chives, egg, flour, and salt. Mix until fully incorporated. The mixture should be soft but firm enough to shape.
- Step 5
Shape into small patties (about ½–¾ inch thick).
- Step 6
Heat vegetable oil in a large skillet over medium heat. Fry patties in batches, 3-4 minutes per side, until golden brown and crisp.
- Step 7
Transfer to a paper towel-lined plate to drain. Serve warm with lemon wedges and sour cream.
