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Chat - - NO-FUSS FOOD -

Col­can­non cakes Makes 25. Prep: 15 min plus chill­ing. Cook: 20 min

•● 700g Maris Piper pota­toes, peeled, cut into 5cm chunks

•● 50g but­ter

•● ½ small Savoy cab­bage, finely shred­ded

•● 1 whole egg

•● 1 egg yolk

•● 2tbsp plain flour

•● 2tsp corn­flour

•● Small bunch chives, finely chopped

•● 15g Ched­dar or Gruyere cheese, finely grated You will need:

•● Rec­tan­gu­lar dish at least 5cm deep

•● 5cm cookie cut­ter

•● Bak­ing sheet, lined with parch­ment


Place the pota­toes in a pan of salted cold wa­ter. Boil and sim­mer un­til ten­der. 2 Mean­while, melt half the but­ter in an­other pan and fry the cab­bage for 5 to 10 min un­til soft­ened and set aside. 3

Once cooked, drain the pota­toes and al­low to steam dry. Re­turn to the pan, add the re­main­ing but­ter and mash well. In a small bowl, mix the egg, yolk, flour and corn­flour to a thick paste. Mix into the mashed potato with the cooked cab­bage and chives, and sea­son. Spread the mash in the rec­tan­gu­lar dish so that it is 3cm deep. Place in the fridge for 30 min.


Heat the oven to 200C/Gas 6. Us­ing an oiled 3cm cookie cut­ter, cut out rounds to make lit­tle cakes. Com­press the re­main­ing mash to­gether and re­peat un­til all the mix­ture is used. 5 Place the cakes onto the bak­ing sheet. Sprin­kle with the cheese and cook for 10 min un­til golden.

Great on their own or as a side dish

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