With St. Patrick's Day just a few days away we have created several videos demonstrating a complete dinner menu that includes glazed corned beef, colcannon cakes (a great substitute for plain cabbage) and glazed carrots.
The video here includes the preparation for all three. The immediate previous three videos cover colcannon cakes, Irish soda bread and glazed corned beef individually. The list of ingredients is included with each item.
Hope you enjoy!
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 cabbage.
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.
