Best 2 Spinach Potato Pancakescolcannon Cakes Recipes

**An Enticing Culinary Journey: Discover the Delights of Spinach Potato Pancakes and Colcannon Cakes**

Embark on a culinary adventure and savor the delectable flavors of spinach potato pancakes and colcannon cakes, two extraordinary dishes that blend traditional Irish charm with modern culinary flair. These delightful creations offer a harmonious balance of textures and flavors, promising a feast for your taste buds. Whether you seek a hearty breakfast, a savory brunch, or a satisfying lunch, these recipes are sure to tantalize your palate and leave you craving more. So, gather your ingredients, prepare your taste buds, and delve into the realm of culinary wonders that await you.

Here are our top 2 tried and tested recipes!

COLCANNON CAKES

Colcannon Cakes image

Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.

Provided by Elise Bauer

Categories Appetizer Breakfast Brunch Side Dish Snack Irish Potato

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

Colcannon:
2 1/2 pounds russet potatoes, peeled and cut into large chunks
Salt
5 tablespoons unsalted butter
3 lightly packed cups chopped chard, kale, spinach, or cabbage
1/2 cup green onion greens, chopped
1 cup milk or cream
Colcannon cakes:
About 3 cups colcannon
1 cup flour
1 egg
2 to 3 teaspoons salt
4 tablespoons butter or vegetable oil
Lemon for garnish

Steps:

Make the colcannon: Make the colcannon first (see our colcannon recipe .) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.
Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.
Form into patties: Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.

Nutrition Facts : Calories 526 kcal, Carbohydrate 63 g, Cholesterol 84 mg, Fiber 8 g, Protein 10 g, SaturatedFat 12 g, Sodium 1209 mg, Sugar 9 g, Fat 29 g, ServingSize Serves 4-6 as an appetizer, UnsaturatedFat 0 g

POTATO PANCAKES

Potato pancakes image

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Provided by Good Food team

Categories Breakfast, Brunch

Time 45m

Yield Makes 12-15

Number Of Ingredients 9

Ingredients

250g cold mashed potato , or 2 medium-size floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
2 eggs
125ml milk
1 rounded tbsp finely snipped chives
1 tsp sunflower oil
knob of butter
crispy bacon and scrambled eggs to serve, if you like

Steps:

If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium

Tips:

For a crispy exterior and fluffy interior, use a combination of grated and mashed potatoes.
Squeeze out as much excess moisture from the potatoes as possible before mixing with other ingredients.
Use a nonstick skillet or griddle to prevent the pancakes from sticking.
Cook the pancakes over medium heat to ensure they cook evenly throughout.
Serve the pancakes immediately with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

These spinach potato pancakes, also known as colcannon cakes, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking by adding different herbs, spices, or vegetables. Whether you are looking for a hearty and satisfying meal or a fun and creative side dish, these pancakes are sure to please everyone at your table.