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 minutesmins
Cook time: 30 minutesmins
4-6 servings
5 from 1 vote
Ingredients
For the mash
5medium potatoespeeled and chopped into small chunks
1tbspvegan butter
1tspsea salt
Twist black pepper
1tspgarlic powder
3tbspalmond milk
2tbspnutritional yeast
For the greens
6spring onions sliced
1tbspolive oil
1tspvegan butter
2handfuls of cabbage leaves washed and cut into ribbons
2handfuls of kale washed and sliced
Twist black pepper
1/2sea salt
For the colcannon cakes
4cupscold colcannon
1/2cupbuckwheat 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.