Colcannon and Colcannon Cakes

Gorgeous colcannon – Creamy buttery mash with lots of lovely greens mixed in. A vegan version, but no less tasty. Plus a recipe for colcannon cakes – yum!

colcannon-colcannon-cakes-vegan 1

Have you tried Colcannon?

I first tasted it on a trip to Ireland years ago. I can’t remember what I ate it with but thought it was super tasty. Creamy buttery mash with lots of lovely greens mixed in. Yum.

I’ve been thinking about making a vegan version for a while, so here it is. Just in time for St Patrick’s day. Of course, I mixed it up a little and added kale and gorgeous Savoy cabbage, plus added nutritional yeast for a little cheesy flavour.

It worked extremely well.

Colcannon is delicious with veggie sausages if you’re being traditional. I like it as a side for my hasselback squash or with lots of roast veg served on top.

Or you can make colcannon cakes with half the mix like I have. Two recipes for the price of one! Because who doesn’t love crispy little potato cakes right? Made even better here with the delicious greens, spring onions and cheese.

colcannon-colcannon-cakes-vegan 1a

Colcannon and Colcannon Cakes

Gorgeous colcannon - Creamy buttery mash with lots of lovely greens mixed in. A vegan version, but no less tasty. Plus a recipe for colcannon cakes - yum!
Prep time: 15 mins
Cook time: 30 mins
4-6 servings
5 from 1 vote

Ingredients

For the mash

  • 5 medium potatoes peeled and chopped into small chunks
  • 1 tbsp vegan butter
  • 1 tsp sea salt
  • Twist black pepper
  • 1 tsp garlic powder
  • 3 tbsp almond milk
  • 2 tbsp nutritional yeast

For the greens

  • 6 spring onions sliced
  • 1 tbsp olive oil
  • 1 tsp vegan butter
  • 2 handfuls of cabbage leaves washed and cut into ribbons
  • 2 handfuls of kale washed and sliced
  • Twist black pepper
  • 1/2 sea salt

For the colcannon cakes

  • 4 cups cold colcannon
  • 1/2 cup buckwheat flour
  • Olive oil

Instructions

To make the colcannon

  • Boil the potatoes for 12 -15 minutes in salted boiling water until tender. Drain and return top the pan.
  • Add the olive oil and butter to a large frying pan. Let the butter melt on a medium heat, then add in the spring onions, kale and cabbage. Fry for 3-4 minutes until wilted. Seasonal well.
  • Add the butter, garlic powder, almond milk, nutritional yeast, salt and pepper to the pan with potatoes. Mash until smooth.
  • Transfer the greens to the pan and stir into the creamy mash.

To make the colcannon cakes

  • Transfer 4 cups of cold colcannon to a large bowl. Mix in 1/2 cup of buckwheat flour.
  • Set aside for a few minutes.
  • Heat a little oil in a frying pan, then scoop out 1/4 cup scoops of the potato mix. Add to the pan and flatten a little. Repeat.
  • Fry on a medium heat for a few minutes until the bases are golden brown. Flip the cakes and fry on the underside for a few minutes.
  • Remove from the pan and serve.
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