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.
Author Veg Life Staff
4Ice Cream Scoopfuls of our basic Colcannon recipe
1/4small red Cabbagesliced finely
1/4small Cabbagesliced finely
1/4small Onionsliced finely
1Tbl Vegetable Oil
1Tbl vegan Margarinesuch as Earth Balance
Salt & Pepperto taste
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.