Colcannon Cakes


1 lb.  waxy potatoes, cut into ½” dice
4  tablespoons butter
⅓ pound cabbage, finely chopped
1 cup onions, finely chopped
Salt and pepper
Flour for dredging
1 tablespoon butter
1 tablespoon oil

Cook potatoes in salted water then drain in   colander and set aside.

  Heat 3 tablespoons butter with ½ cup water  in medium sized pan and add
  Cook over high heat until cabbage is just cooked and water
  has almost evaporated.  Add onions and cook just until mixture is
  starting to fry.
  Tip cabbage into bowl with potatoes.  Mash or crush the two together
  roughly - using your hands may be best.
  Shape mixture into 8 cakes.  Dredge in flour.
  Heat oil and remaining butter till foaming. Add patties and cook over
  medium heat for 3 minutes on each side.
  Drain on paper towels and serve immediately.


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