Colcannon Fritters

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Step 1.

Preheat your oven to 160°C

Step 2.

Peel your potatoes and chop them into chunks.

Step 3.

Pop your potatoes in a pan and fill it with enough cold water to cover them completely. Salt generously, then bring to a boil. Simmer for 15 mins until the potatoes are tender. Drain and allow to steam dry in the colander for a few minutes.

Step 4.

Meanwhile, shred your cabbage and slice your spring onions.

Step 5.

Heat a little oil in a frying pan over a medium heat, then tip in your cabbage. Fry for 7 mins until soft and tender.

Step 6.

Mash your potatoes with your butter and milk.

Step 7.

Tip your 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.

Step 8.

Shape your mixture into 8 chunky patties.

Step 9.

Heat a frying pan over a medium heat with a good glug of vegetable oil. Add your patties and fry for about 4 mins on each side until crisp and golden. Pop on a baking tray and slide into the oven to keep warm.

Step 10.

In the same pan, fry your bacon rashers for a few minutes until crispy.

Step 11.

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 mins until the whites are cooked through but your yolk is still soft.

Step 12.

Serving time. Pop two colcannon fritters on a plate and top with your poached eggs and bacon. Sprinkle with chopped chives and enjoy.

This would be a great way of using up leftover mash you might have in the fridge.

In partnership with Ocado.

900g Ocado Maris Piper Potatoes
20g Butter
30ml Milk
½ Sweetheart Cabbage
4 Spring Onions
100g Plain Flour
100g Cheddar
8 Eggs
8 Rashers of Streaky Bacon
Handful of Chives
Vegetable Oil