Description
Colcannon Cakes are crispy, savory potato fritters made from traditional Irish mashed potatoes mixed with corned beef and seasonings. These golden-brown cakes are pan-fried to perfection and make a delicious appetizer or side dish, especially when served warm with sour cream or mustard and garnished with fresh chives or green onions.
Ingredients
Scale
Main Ingredients
- 2 cups Colcannon Irish Mashed Potatoes
- 1 cup corned beef, cooked and finely diced
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
For Frying and Serving
- Vegetable oil, for frying
- Sour cream or mustard, for serving (optional)
- Fresh chives or green onions, chopped for garnish
Instructions
- Combine the base ingredients: In a mixing bowl, thoroughly combine the 2 cups of Colcannon Irish mashed potatoes with the 1 cup of finely diced, cooked corned beef to ensure even distribution.
- Add binding agents and seasoning: Stir in 1/4 cup of all-purpose flour, 1 large egg, 1/4 teaspoon garlic powder, salt, and pepper to taste, mixing well until a sticky, cohesive batter forms.
- Heat the oil: Place a large skillet over medium heat and add a thin layer of vegetable oil, allowing it to warm until it shimmers, suitable for frying.
- Form the cakes: Scoop about 1/4 cup of the potato mixture and shape it gently into a patty with your hands, then carefully place the patty into the hot oil. Repeat with remaining mixture, spacing the patties so they don’t touch.
- Fry until golden: Cook each fritter for 3-4 minutes on one side until golden brown and crispy, then flip carefully using a spatula and fry the other side for an additional 3-4 minutes.
- Drain excess oil: Remove cooked fritters and transfer them to a plate lined with paper towels to absorb any excess oil.
- Repeat frying: Continue frying the remaining potato mixture in batches, adding more oil to the skillet if necessary to maintain the proper frying depth and temperature.
- Serve warm: Once all fritters are cooked, serve them warm with optional sour cream or mustard for dipping.
- Garnish: Sprinkle freshly chopped chives or green onions over the top to add color and fresh flavor before serving.
Notes
- Use leftover Colcannon or freshly made Irish mashed potatoes incorporating cabbage or kale for best flavor.
- Make sure the skillet is hot enough before frying to prevent sticking and to achieve crispy crusts.
- Adjust seasoning to taste, especially salt and pepper.
- These cakes can be kept warm in a low oven while frying subsequent batches.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be reheated in a skillet or oven to retain crispiness.