Colcannon Bites with Coconut Bacon

Instructions

1. 1Peel the 2 medium Russet potatoes and cut them into 2.54 cm cubes. Place the potato cubes in a large heavy-bottomed pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-high and simmer for 15-20 minutes, until the potato cubes are easily pierced with a fork. Drain the cooked potatoes completely and return them to the pot, then mash them thoroughly with a potato masher until smooth.
2. 2Finely shred the 1/4 head of Green cabbage. Thinly slice the 2 stalks of Scallions.
3. 3Melt the 2 tablespoons of Dairy-free butter in a 25.4 cm skillet over medium heat. Add the finely shredded 1/4 head of Green cabbage and the thinly sliced 2 stalks of Scallions to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the cabbage is softened and slightly translucent.
4. 4Add the sautéed cabbage and scallions to the mashed potatoes in the large heavy-bottomed pot. Stir in the 1/4 cup of Dairy-free milk, 1/4 teaspoon of Salt, and 1/4 teaspoon of Black pepper. Mix well until all ingredients are evenly combined, then form the mixture into 12-15 small, bite-sized cakes, about 3.81 cm in diameter.
5. 5Preheat your oven to 190°C. In a medium bowl, combine the 1/2 cup of Shredded coconut flakes, 1 tablespoon of Soy sauce, 1 teaspoon of Maple syrup, and 1/2 teaspoon of Smoked paprika. Toss gently until the coconut flakes are evenly coated, then spread them in a single layer on a baking sheet.
6. 6Place the baking sheet with the coated coconut flakes into the preheated oven. Bake for 8-10 minutes, stirring halfway through, until the coconut flakes are golden brown and crispy. Remove from the oven and let cool slightly on the baking sheet; they will become crispier as they cool.
7. 7Top each colcannon bite with a small amount of the crispy coconut bacon. Serve immediately.

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