Second Time Around Colcannon Cakes Food

COLCANNON CAKES

Steps:

• Make the colcannon: Make the colcannon first (see our colcannon recipe .) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.
• Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.
• Form into patties: Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.

BRAISED BACON WITH COLCANNON CAKES

Steps:

• Put the bacon joint in a flameproof casserole dish or heavy-based saucepan and cover with water. Pop on a lid, bring to the boil, then simmer gently for 45 mins until cooked. Meanwhile, boil the potatoes in a pan of salted water for 20 mins. five mins before the end of cooking, add the cabbage. Drain well, return to the pan for 1-2 mins to dry out, then mash together.
• Add 1 tbsp of the oil to a frying pan with the onion and cook over a medium heat for 5 mins. add this to the potatoes and cabbage, and mix together with a little seasoning. Set aside. Meanwhile, drain the bacon and leave to rest for 10 mins.
• Put the flour on a plate. Shape the potato and cabbage mixture into 8 cakes, then roll them lightly in the flour, tapping off any excess. Add 1 tbsp oil to the frying pan and fry the cakes in 2 batches for 3-4 mins on each side until golden.
• Cover the potato cakes with foil and set aside. Wipe the frying pan with kitchen paper, then add the remaining oil. Crack in the eggs and cook until the white is set and the yolk is still runny.
• Slice the bacon and serve with the potato cakes, eggs and ketchup.

COLCANNON POTATO CAKES

Steps:

• In a large bowl combine the leftover colcannon or plain mashed potatoes with the whisked egg. Stir to combine.
• Sprinkle the flour over the potatoes one tablespoon at a time and mix well to combine before adding another tablespoon.
• Stir in the cheddar cheese and mix well. Add salt and pepper to taste.
• Use a large cookie scoop to portion out a ball of mashed potato dough. Form each ball into a patty, about 3" in diameter. Transfer to a baking sheet or platter (one that will fit in your refrigerator or freezer). Continue in this fashion until you've used up all the potato mixture. Transfer the potato patties to the freezer for about 5-10 minutes or until they firm up a little, without freezing.
• Add the panko to a shallow bowl and gently shake it into a single layer.
• Coat each of the patties evenly in the panko breadcrumbs and return to the baking sheet. Freeze for an additional 5-10 minutes. (If they're too soft, especially initially, they'll break apart when frying.)
• Heat a large nonstick skillet over medium to medium high heat. Drizzle in enough olive oil to coat the bottom of the pan. When the oil is hot and starts to moire and slick across the surface, it's ready to fry.
• Working in batches, gently add the potato cakes to the skillet and fry for 3-4 minutes until the bottom of the patty is golden brown.
• Carefully flip the patty (they'll be soft) by placing the fingertips of one hand over the patty and lifting with a spatula. Quickly flip the colcannon cakes and brown on the opposite side, another 3-4 minutes.
• Transfer the patties to a dish lined with paper towels. Continue to fry in this manner until you've fried all the patties.