Colcannon Cakes (Soy-Free)

Ingredients

• 2 lbs Potatoes, peeled and quartered
• 1 cup Kale, chopped
• 1/2 cup Green onions, chopped
• 1/4 cup Dairy-free milk (oat or almond)
• 2 tbsp Dairy-free butter
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

Instructions

1. 1Place the 2 lbs Potatoes, peeled and quartered, into a large heavy-bottomed pot. Add enough cold water to cover the potatoes by at least 1 inch. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly in a colander.
2. 2While the potatoes are boiling, place a 10-inch skillet over medium heat (325°F / 163°C). Add the 1 tbsp Olive oil. Once the oil is shimmering, add the 1 cup Kale, chopped, and the 1/2 cup Green onions, chopped. Cook, stirring occasionally, for 5-7 minutes, or until the kale and green onions are softened.
3. 3Return the drained potatoes to the large heavy-bottomed pot. Add the 1/4 cup Dairy-free milk and the 2 tbsp Dairy-free butter. Mash the potatoes with a potato masher or a sturdy fork until smooth and creamy. Avoid over-mashing, which can make them gummy.
4. 4Add the softened kale and green onions from the skillet to the mashed potatoes. Stir in the 1/2 tsp Salt and the 1/4 tsp Black pepper. Mix gently until everything is evenly combined.
5. 5Using your hands, shape the colcannon mixture into small, compact cakes, about 2-3 inches in diameter. You should have about 8 cakes.
6. 6Wipe out the 10-inch skillet and return it to the stove over medium heat (325°F / 163°C). Add a thin layer of olive oil or dairy-free butter if needed to prevent sticking (optional, based on your skillet).
7. 7Carefully place the colcannon cakes into the heated skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for 3-4 minutes per side, until they are golden brown and crispy on the outside. You should hear a gentle sizzle as they cook.
8. 8Remove the colcannon cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the colcannon cakes warm.

Substitutions

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