Description
Cheesy Colcannon Potato Cakes with Scallions are flavorful and comforting. These scrumptious cakes, made with creamy potatoes, fresh herbs, and crispy bacon, offer a quick solution for your next meal, blending tradition and taste effortlessly.
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.
- While warm, ricer the potatoes into a large bowl.
- Mix in butter, milk or cream, flour, beaten egg, chives, and parsley until well combined.
- Gently fold in cabbage, onions, and bacon, seasoning with salt and pepper; the mixture should be firm.
- Chill for 4 hours to firm up the mixture, then shape into 1-inch thick cakes with a round cutter.
- Sauté in a greased pan until both sides are golden brown and serve hot.
Notes
Adjust thickness of the mixture by changing the amount of milk and flour used.
Chilling the mixture is crucial for shaping the cakes easily and ensuring a firm texture.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg