Colcannon Potato Cakes Magnumlady Blog
Colcannon Style Potato Cakes. Makes 8 depending on the size of the cutter. for the potato cakes 700g / 1½ lb peeled potatoes, diced small 60g / 2 oz butter 60ml / 20 fl oz milk for mixing (may need more if mixture is too dense as it depends on the potatoes available each season) 200g / 7oz plain flour 1 egg, beaten 1 tbsp / 15 ml chopped chives
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Sauté the garlic and kale. While the potatoes rest, melt 1 tablespoon butter in the (same) stockpot over medium-high heat. Add the garlic and sauté for 1 minute, stirring occasionally. Add the kale and sauté for 1-2 more minutes, stirring occasionally, until softened. Turn off the heat.
Colcannon Potato Cakes Wit Scots Eat
While still warm, push the cooked potatoes through a potato ricer and into a large bowl. Step 2 To the bowl, add the cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley. Mix well. Step 3 Fold in the cooked, drained diced cabbage, minced onion and cooked, diced bacon.
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100g lard ; 100g water; 280g Matthews Regenerative All Purpose Flour; Method: Season and fry the beef shin in a few batches in a heavy-based casserole dish or dutch oven until well browned on all.
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Instructions. Mix the colcannon and the flour together and form the mixture into six cakes, about 3/4 inches thick. Salt and pepper both sides of the pancakes. Melt the butter in a 12 inch skillet, and fry the pancakes, in two batches, four minutes per side, until golden brown and crispy. Serve immediately.
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Loaded with bacon, kale, and onion, these mashed potato pancakes are crisp on the outside with a soft and fluffy middle.
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Mash. Add 4 tablespoons of butter and ½ cup of milk or cream to the pot and mash the potatoes until they are smooth and creamy. Season with 1 teaspoon of salt and pepper to taste. Blanch. While the potatoes are cooking, blanch 4 cups of kale or cabbage in boiling salted water for 3-5 minutes until tender.
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Bring the potatoes to a boil. Reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the potatoes are fork-tender. Drain and transfer the potatoes into a large bowl. While the potatoes cook, fry the cabbage in a skillet over medium heat with a few tablespoons of the butter.
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With floured hands, shape each potato portion into 2-inch disks. In a 12-inch nonstick skillet over medium-high heat, place remaining 2 tablespoons oil. Working in batches, cook potato cakes until golden brown, 2 to 3 minutes per side. Let cool for 2 to 3 minutes. Top potato cakes with a dollop of remaining 4 tablespoons sour cream.
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Let cabbage cool a bit, then add to a large bowl with the mashed potatoes, pepper, and cheddar and stir together. Proceed from step 6. For leftover colcannon, place it in a large bowl, stir in cheddar and pepper, and proceed from step 6. Any semi-firm, shreddable cheese that melts well is a great choice.
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Directions. Make the colcannon first, and this can be done a day ahead. 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 cabbage, cook for 5-7 minutes.
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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.
Colcannon Potato Cakes Wit Scots Eat
Mash the potatoes with milk or cream and greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.
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While potatoes are steaming or boiling, sauté the cabbage and leeks in the bacon fat and season with salt and pepper. Sauté for 5-6 minutes or until limp (not caramelized). Add in a nob of butter if necessary. In a small pot, bring your butter, cream and milk to just a simmer. Remove from heat.
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Step. 4 Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste. Step. 5 Transfer the colcannon to a serving dish and top with more butter, if preferred.
Colcannon Potato Cakes Wit Scots Eat
Mash the potatoes with the butter, salt, pepper and nutmeg. 3. Steam the cabbage until wilted. Drain and add to the mash with an egg yolk. 4. Shape into 12 patties and place on a baking sheet. Add half a slice of streaky bacon to each. Bake at 200C/180C Fan/Gas 6 for 20-25 minutes. Light and fluffy potato cakes with sweet cabbage and savoury.