Description
Cheesy Colcannon Potato Cakes with Scallions offer a delightful blend of flavors with tender potatoes, crispy bacon, and fresh herbs. Perfect for a quick dinner or a tasty side, these cakes are easy to make and bring comfort to your table.
Ingredients
Scale
- 4 large potatoes, peeled, small dice
- 3 ounces butter, cubed
- 1/4 cup milk or cream
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh curly parsley
- 1/2 cup cabbage, cooked, drained, and small chop
- 1/4 cup onions, minced
- 1/2 cup bacon, cooked, drained and small dice
- kosher salt and freshly ground black pepper
- non-stick cooking spray
Instructions
- Boil the diced potatoes in salted water until tender, then strain.
- Push the warm potatoes through a ricer into a large bowl.
- In the bowl, combine butter, milk or cream, flour, egg, chives, and parsley, mixing until well blended.
- Gently fold in the cabbage, onion, and bacon. Season with salt and pepper to taste, ensuring a firm mixture.
- Refrigerate the mixture for 4 hours to firm it up, then shape into 1-inch thick cakes using a round cutter.
- Heat a non-stick frying pan and coat it with spray. Sauté the potato cakes on both sides until golden brown and serve hot.
Notes
Ensure potatoes are well drained before ricing to prevent a watery mixture.
Adjust the consistency with additional flour or milk as required for shaping the cakes.
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg