Colcannon Cakes

When I wake up nearer lunch then breakfast, I do love to have a hearty Brunch!
Colcannon is a traditional Irish fayre which, as one would expect in Ireland, even has it's own song:

"Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.

Did you ever make a hole on top to hold the melting flake

Of the creamy, flavoured butter that your mother used to make?"

The chorus:

"Yes you did, so you did, so did he and so did I.

And the more I think about it sure the nearer I'm to cry.

Oh, wasn't it the happy days when troubles we had not,

And our mothers made Colcannon in the little skillet pot."

Ingredients:

1 small Seasonal Cabbage, cored and shredded
1 Onion, sliced
5 medium floury Organic Potatoes, peeled
a little Flour for dusting
a couple of knobs of Butter
Olive Oil
a pinch of grated Nutmeg
a pinch of Savoury
Salt and Pepper


Cook the Potatoes in salted simmering water until soft. Drain and mash them but no need to add any Butter ect.

Sautee the Cabbage gently in a knob of Butter, a glug of Olive Oil and a splash of Water until just soft, but still a little al dente.
Season with Salt, Nutmeg and Savoury.

In another pan fry the Onion until golden and soft. You want them to be like the sort you get from a street hotdog vendor. This will add so much flavour!

Mix the Cabbage and Onion into the Potatoes and leave to cool.
Shape the Colcannon (Potato and Cabbage mix) into large discs and dust with flour on both sides, gently tapping off the excess.
Shallow fry them for a few minutes on each side until golden with a few crispy bits. (They can be done in advance and reheated in the oven)

Serve with a poached Egg on top, or add some Bacon and Baked Beans for a more substantial Brunch