Cheesy colcannon fritters

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Author: MOB Kitchen

Prep time: 1 hr

Cook time:

Serves: 4

Colcannon is a traditional Irish potato dish that’s creamy, comforting and full of flavour. Our foodie friends at MOB Kitchen have come up with this original take on this Irish classic.

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Ingredients Method

Ingredients

900g Maris Piper potatoes
½ sweetheart cabbage
4 spring onions
3 tbsp vegetable oil
20g butter
30ml milk
100g plain flour
100g cheddar
8 rashers streaky bacon
8 eggs
1 handful chives, chopped

Method

Step 1

Heat the oven to 150°C/130ºC fan/gas 2. Peel the potatoes and chop them into chunks. Pop them in a pan and fill it with cold water. Salt generously, then bring to a boil. Simmer for 15 mins until the potatoes are tender. Drain and allow to steam dry in the colander for a few mins.

Step 2

Meanwhile, shred the cabbage and slice the spring onions. Heat 1 tsp of the oil in a frying pan over a medium heat, then tip in the cabbage. Fry for 7 mins until soft and tender.

Step 3

Mash the potatoes with your butter and milk. Tip the potatoes and cabbage into a bowl along with your spring onions and plain flour. Grate in the cheddar and season to taste with salt and pepper. Shape the mixture into 8 chunky patties.

Step 4

Heat a frying pan over a medium heat with a good glug of vegetable oil. Add your patties and fry for about 4 mins on each side until crisp and golden. Pop on a baking tray and slide into the oven to keep warm whilst cooking the bacon and eggs.

Step 5

In the same pan, fry your bacon rashers for a few minutes until crispy.

Step 6

Fill a deep saucepan with water. Once boiling, stir the water with a spoon to create a whirlpool. Crack an egg into the centre and cook for 3 mins until the whites are cooked through but the yolk is still soft. remove with a slotted spoon and drain on kitchen paper.