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Crispy Colcannon Potato Cakes Recipe with Sour Cream – Easy Homemade Snack

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These crispy colcannon potato cakes are golden and tender, combining creamy mashed potatoes with sautéed cabbage and scallions, perfect as a snack or side dish served with sour cream.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter, divided
  • 1 cup finely chopped green cabbage or savoy cabbage (about 3 cups packed)
  • 3 scallions, thinly sliced (or substitute with 1/2 cup chopped leeks)
  • 1/4 cup whole milk or cream
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • 1/2 cup all-purpose flour
  • 2 tablespoons sour cream
  • Olive oil or vegetable oil, for frying

Instructions

  1. Place peeled and cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until tender when pierced with a fork. Drain thoroughly in a colander.
  2. While potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add chopped cabbage and scallions. Sauté gently for 5-7 minutes until cabbage softens but still retains a bit of crunch. Season with salt and pepper. Set aside to cool slightly.
  3. Return potatoes to the pot or a large bowl. Mash with a potato masher until mostly smooth but leaving a little texture. Add the remaining 2 tablespoons butter, milk or cream, and sour cream. Stir gently to combine.
  4. Fold the sautéed cabbage and scallions into the mashed potatoes. Taste and adjust seasoning with salt and pepper. Let the mixture cool for about 10 minutes so it firms up slightly.
  5. In a small bowl, beat the egg. Add the egg and flour to the cooled potato mixture, mixing gently until just combined. If too wet, sprinkle in a bit more flour.
  6. Heat 2 tablespoons of olive oil in your skillet over medium heat. Scoop about 1/4 cup (60ml) of mixture per cake and gently form into 3-inch (7.5cm) rounds about 1/2 inch (1.3cm) thick. Fry in batches, cooking 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  7. Transfer cooked cakes to a paper towel-lined plate to soak up excess oil. Serve warm with extra sour cream on the side for dipping.

Notes

Use medium heat for frying to avoid burning or sogginess. Let the potato mixture cool before shaping to help cakes hold together. For gluten-free, substitute flour with almond or oat flour. For vegan, replace butter with coconut oil and egg with flaxseed egg. Reheat in a hot skillet to restore crispiness; avoid microwaving.

Nutrition

Keywords: colcannon, potato cakes, crispy potato cakes, Irish recipe, snack, side dish, sour cream, easy recipe

Find it online: https://blixfood.com/crispy-colcannon-potato-cakes-recipe-with-sour-cream-easy-homemade-snack/