Gorgeous colcannon – Creamy buttery mash with lots of lovely greens mixed in. A vegan version, but no less tasty. Plus a recipe for colcannon cakes – yum!
Have you tried Colcannon?
I first tasted it on a trip to Ireland years ago. I can’t remember what I ate it with but thought it was super tasty. Creamy buttery mash with lots of lovely greens mixed in. Yum.
I’ve been thinking about making a vegan version for a while, so here it is. Just in time for St Patrick’s day. Of course, I mixed it up a little and added kale and gorgeous Savoy cabbage, plus added nutritional yeast for a little cheesy flavour.
It worked extremely well.
Colcannon is delicious with veggie sausages if you’re being traditional. I like it as a side for my hasselback squash or with lots of roast veg served on top.
Or you can make colcannon cakes with half the mix like I have. Two recipes for the price of one! Because who doesn’t love crispy little potato cakes right? Made even better here with the delicious greens, spring onions and cheese.
Gorgeous colcannon - Creamy buttery mash with lots of lovely greens mixed in. A vegan version, but no less tasty. Plus a recipe for colcannon cakes - yum!
Prep time: 15 minutes mins
Cook time: 30 minutes mins
4-6 servings
5 from 1 vote
Ingredients
For the mash
- 5 medium potatoes peeled and chopped into small chunks
- 1 tbsp vegan butter
- 1 tsp sea salt
- Twist black pepper
- 1 tsp garlic powder
- 3 tbsp almond milk
- 2 tbsp nutritional yeast
For the greens
- 6 spring onions sliced
- 1 tbsp olive oil
- 1 tsp vegan butter
- 2 handfuls of cabbage leaves washed and cut into ribbons
- 2 handfuls of kale washed and sliced
- Twist black pepper
- 1/2 sea salt
For the colcannon cakes
- 4 cups cold colcannon
- 1/2 cup buckwheat flour
- Olive oil
Instructions
To make the colcannon
Boil the potatoes for 12 -15 minutes in salted boiling water until tender. Drain and return top the pan.
Add the olive oil and butter to a large frying pan. Let the butter melt on a medium heat, then add in the spring onions, kale and cabbage. Fry for 3-4 minutes until wilted. Seasonal well.
Add the butter, garlic powder, almond milk, nutritional yeast, salt and pepper to the pan with potatoes. Mash until smooth.
Transfer the greens to the pan and stir into the creamy mash.
To make the colcannon cakes
Transfer 4 cups of cold colcannon to a large bowl. Mix in 1/2 cup of buckwheat flour.
Set aside for a few minutes.
Heat a little oil in a frying pan, then scoop out 1/4 cup scoops of the potato mix. Add to the pan and flatten a little. Repeat.
Fry on a medium heat for a few minutes until the bases are golden brown. Flip the cakes and fry on the underside for a few minutes.
Remove from the pan and serve.
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More Recipes with Potatoes, Cabbage or Kale
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Red Lentil Crepes with Charred Cabbage
Asian Style Cabbage Pancakes
Baked Hispi Cabbage in Smoky Tomatoes and Tahini
Discuss this Recipe with Niki
4 Responses
This is unbelievably delicious! New comfort food!Reply
So happy you like!
Love
Niki xxxReply
Never made these cakes before, but they look wonderful! They kind of remind me of those mashed potato patties served during the holidays. So delicious!
Reply
Thanks Cassie! Its so tasty.
Much love, Niki xxReply
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