12 Mar potato + kale cakes
For me, St Patrick’s Day is about potato cakes fried in butter. This week, I’m sharing my version of colcannon cakes, only I’ve swapped the cabbage for kale.
potato + kale cakes
Prep Time: 30 minutes
Cooking Time: 35 minutes
100g kale, finely chopped
Knob of butter, for frying
Crème fraîche, to serve
- Peel the potatoes and cut into chunks. Place into a saucepan and cover with water. Bring to a boil and simmer for 20 minutes, or until the potatoes are tender.
- Drain well and return to the heat for 3 minutes, to allow the spuds and kale to really dry out. Shake the saucepan so that nothing burns. This will help your cakes to stick together. Mash your potatoes, add a generous pinch of salt and pepper and transfer to a bowl to cool for 15 minutes.
- When your potatoes are cool, use your hands to shape them into 6 balls. Flatten them out in your hands until you have a potato cake shape.
- Heat a knob of butter over a medium heat in a large frying pan. Dust each potato cake lightly with flour before frying them for 5 minutes on each side, or until golden and warmed through
- Serve with a dollop of crème fraîche, or even a fried, Irish free-range egg and some Irish bacon on the side.
Sheridan’s Handmade Irish Crackers: these little beauties are handmade in County Cork using local, natural ingredients. It’s hard to choose a favourite between the mixed seed, the rye and linseed and the brown bread crackers. Find out more at www.sheridanscheesemongers.com.
This recipe first appeared in The Irish Independent on March 12th