|
|
|
Tuesday, 15 March 2011 |
 |
Rate, save, comment and tag this recipe |
 |
Rate, save, comment and tag this recipe |
| |   | Colcannon Cakes | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
|
|
Recipe from The Country Cooking of Ireland by Colman Andrews (Chronicle Books, 2009) Nominated for a 2011 IACP Cookbook Award in the International category. For a list of all the finalists check out the our IACP Finalists' Guide. There isn't usually any colcannon left over when Mary Ward makes up a batch, but if there is, her husband, Peter, likes to fry up these cakes to serve along good Irish bacon and black pudding for breakfast.
2 cups leftover Colcannon (see recipe here)
2/3 cup/65 g white flour
4 Tbsp butter
Salt and pepper
Combine the colcannon and the flour in a medium bowl, mixing together well. Form the mixture into 6 cakes of equal size, about 3/4 in/2 cm thick. Season to taste with salt and pepper if necessary.
Melt butter in a large, heavy skillet over medium heat, then fry cakes on both sides, turning once and pressing down lightly on them with a spatula, until golden brown, about 4 minutes per side.
Serves 6
|
PermaLink |
|
Last Updated ( Wednesday, 16 March 2011 )
|
