Contact Us
About Forkful
We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

12 Mar potato + kale cakes

Posted at 22:16h in breakfast, lunch, recipes by

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

_MG_9620

Prep Time: 30 minutes

Cooking Time: 35 minutes

Ingredients

350g potatoes

100g kale, finely chopped

Salt

Pepper

Knob of butter, for frying

Crème fraîche, to serve

Method

  1. 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.
  1. 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.
  1. 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.
  1. 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
  1. Serve with a dollop of crème fraîche, or even a fried, Irish free-range egg and some Irish bacon on the side.

Storecupboard Essentials

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

No Comments

Leave a Reply