Colcannon Potato Cakes, Delicious served with Poached Eggs or with Ham and Parsley Sauce

Ingredients

800g of rooster potatoes peeled
80g of prepared kale (steamed and cooled) 2 free range eggs
5 tablespoons of sorghum flour(or gluten free plain flour) 2 tablespoons of chopped fresh chives or scallions
1 tablespoon of nutritional yeast
cracked black pepper
¼ tsp of salt
1 tablespoon of rapeseed oil

Method

These potato cakes can be made in advance and heated under the grill
Boil or steam the potatoes until soft enough to mash, drain them well and put them in a large mixing bowl, mash them together, allow to cool for 10 minutes.( I make this mash in advance).
Add in seasoning and chives stir
Add the flour and the eggs, mix thoroughly. If the mixture is too moist to form add a little more
Roll the mix into 12 equal sized balls (2 per person) and flatten ,pan fry in a hot non- stick pan for 4/5 minutes on each side to brown them, serve topped with poached eggs or crispy
For dinner they are delicious served with baked ham and parsley sauce

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.