Leftover Colcannon (Irish Potato & Cabbage) Cakes {Vegan}
Using our basic Colcannon recipe, we made leftover mashed potato and cabbage cakes with a few additional ingredients! Serve with a little sour cream or even with the stout gravy.
Ingredients
- 4 Ice Cream Scoopfuls of our basic Colcannon recipe
- 1/4 small red Cabbage sliced finely
- 1/4 small Cabbage sliced finely
- 1-2 large Carrots grated
- 1/4 small Onion sliced finely
- 1 Tbl Vegetable Oil
- 1 Tbl vegan Margarine such as Earth Balance
- 1/2 C All-Purpose Flour
- Salt & Pepper to taste
Instructions
- In a large saute pan, add 1 Tbl of vegetable oil and the sliced onions. Saute until almost tender. Add the carrots and both cabbages. Saute until almost tender. You may or may not need more oil. You want them to still have a bit of texture. Cool completely.
- Add to the 4 scoops of leftover Colcannon.
- It's best if the leftover Colcannon is cold. Do not add additonal liquid.
- Once combined, add the flour, salt and pepper. Mix well.
- Preheat a saute pan with 1 Tbl of vegan Margarine over medium heat.
- With floured hands, using the same ice cream scoop, scoop into your hands and form first into a ball and then flatten slightly to form the cake. Place immediately in the hot pan.
- Cook on each side until golden brown, flipping once.
- Drain on paper towels.
- Serve with a dollop of vegan sour cream or the stout gravy from our basic Colcannon recipe!
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