Colcannon Cakes with Poached Egg and Chives
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Ingredients
- 500 g mashed potato
- 200 g cabbage, roughly chopped
- 80 g mature cheddar, grated
- 40 g plain flour
- 4 eggs
- 2 tbsp fresh chives, snipped
- 30 g butter
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 16.3 g
- Carbohydrate
- 29.1 g
- of which sugars
- 3.3 g
- Fat
- 24.2 g
- of which saturates
- 13.3 g
- Fibre
- 3.2 g
- Salt
- 1.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the cabbage in boiling water for 6 minutes until tender, then drain well and chop finely.
- 2
Mix the mashed potato, cabbage, cheddar and flour together, season and shape into 8 small cakes.
- 3
Melt the butter in a large frying pan and fry the cakes for 4-5 minutes each side until golden and crisp.
- 4
Meanwhile, bring a pan of water to a gentle simmer and poach the eggs for 3 minutes until the whites are set and the yolks are still soft.
- 5
Serve 2 colcannon cakes per person topped with a poached egg and scattered with chives.
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