Tuesday, 15 March 2011
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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.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.
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.
Last Updated ( Wednesday, 16 March 2011 )