Colcannon Cakes

Method

Peel and chop the potatoes into even pieces, then boil in salted water for 12-15 minutes until tender. Drain well and mash with 25g butter and the milk until smooth and creamy. In a separate pan, melt the remaining butter and cook the shredded cabbage or kale with spring onions for 5 minutes until softened. Fold the cooked vegetables gently into the mashed potato, seasoning well with salt and pepper. Shape the mixture into 8 flat cakes, each about 7cm diameter and 2cm thick. Heat oil in a frying pan and cook the cakes over medium-high heat for 4-5 minutes per side until golden brown and crispy. Serve hot as an accompaniment to Irish stews, roasted meats, or corned beef.