cheesy colcannon fritters Recipe
Colcannon is a traditional Irish potato dish that’s creamy, comforting and full of flavour. To celebrate St. Patrick’s Day, our foodie friends at MOB Kitchen have come up with this original take on this Irish classic. Cheesy colcannon fritters with bacon and perfectly poached eggs? Le do thoil (“yes please” in Irish).
You can find more of MOB’s delicious recipes in our MOB recipe collection here.
Serves 4 Total Time 1 hour
- 900g Maris Piper potatoes
- 1/2 sweetheart cabbage
- 4 spring onions
- 20g butter
- 30ml milk
- 100g plain flour
- 100g cheddar
- vegetable oil
- 8 rashers of streaky bacon
- 8 eggs
- handful of chives
- Heat the oven to 150°C/130ºC Fan/Gas Mark 2.
- Peel the potatoes and chop them into chunks. Pop in a pan and fill it with cold water to cover the potatoes. Salt generously, then bring to a boil. Simmer for 15 minutes until the potatoes are tender. Drain and allow to steam dry in the colander for a few minutes. Meanwhile, shred the cabbage and slice the spring onions. Heat a little oil in a frying pan over a medium heat, then tip in the cabbage. Fry for 7 minutes until soft and tender.
- 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 some cheddar and season to taste with salt and pepper.
- Shape the mixture into 8 chunky patties.
- Heat a frying pan over a medium heat with a good glug of vegetable oil.
- Add your patties and fry for about 4 minutes on each side until crisp and golden. Pop on a baking tray and slide into the oven to keep warm whilst cooking the bacon & eggs.
- In the same pan, fry your bacon rashers for a few minutes until crispy.
- 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 minutes until the whites are cooked through but the yolk is still soft. Remove the patties tray, place on a plate and serve with the bacon. Sprinkle with a handful of chives to serve