Dairy-Free Colcannon Bites

Ingredients

• about 910 g Potatoes (Russet)
• 1/2 medium Green Cabbage
• 6 stalks Scallions
• 4 tbsp Dairy-Free Butter
• 1/4 cup Unsweetened Almond Milk
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 910 g Potatoes (Russet) and cut them into 2.54 cm chunks. Place the potato chunks in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly.
2. 2While the potatoes are boiling, finely shred the 1/2 medium Green Cabbage. Slice the 6 stalks Scallions thinly, separating the white and green parts.
3. 3In a 30.48 cm skillet, melt 2 tbsp of the Dairy-Free Butter over medium heat (176.7°C / 175°C). Add the shredded cabbage and the white parts of the sliced scallions to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the cabbage is softened and slightly wilted.
4. 4Add the cooked cabbage and scallions to the drained potatoes. Add the remaining 2 tbsp of Dairy-Free Butter and the 1/4 cup Unsweetened Almond Milk to the potato and cabbage mixture. Mash everything together until well combined. Stir in the 1 tsp Salt and 1/2 tsp Black Pepper. Stir in the green parts of the sliced scallions.
5. 5Gently form the colcannon mixture into 6 small patties, about 5.08 cm in diameter.
6. 6Wipe out the 30.48 cm skillet if needed. Add the 2 tbsp Olive Oil to the skillet and heat over medium heat (176.7°C / 175°C). Carefully place the colcannon patties into the hot oil. Fry for 4-5 minutes per side, until golden brown and heated through.
7. 7Remove the colcannon bites from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve warm.

Substitutions

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