Luck of the Irish!
CELEBRATE ST PATRICK’S DAY WITH SOME TRADITIONAL FARE
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
1
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.
4
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.