Colcannon Patties

Colcannon patties & cassoulet

Potatoes again…. and why not?  I love potatoes, they are delicious of course, nutritious and versatile and I have no intention of giving these up ever.  Potatoes are my Desert Island food….would be difficult to choose any other vegetable if I had just one choice and I bet there are many like myself….mind I would prefer an island with olive trees, because for me, potatoes and olive oil is food of the gods.

I served these naughty but nice colcannon patties with a two bean cassoulet with butternut squash and some fresh crusty bread.  A bit of salad too would have been nice, but I ran out of steam.


1 kilo (2.2lbs) floury roasting potatoes (King Edwards, Maris Piper)
1 large leek, very finely sliced
2 cups finely shredded green cabbage (Savoy) or pointed cabbage
2 tablespoons olive oil
½ teaspoon salt
Oil for frying


  • Peel, dice and boil the potatoes (or peel, slice and steam – this is how I do mine)
  • In the meanwhile, cut the leek lengthwise and slice finely. Cut the cabbage finely just as you would for coleslaw
  • In the olive oil, gently sweat the leeks and cabbage by cooking covered on low heat for about 5 minutes – stir intermittently to keep it from browning

Colcannon patties

  • When the potatoes are cooked, mash them thoroughly, add salt and mix
  • Now fold in the cabbage and leek and mix with a fork
  • Form into fat round patties and shallow fry for about 3-4 minutes each side on low to medium heat
  • Serve with bean cassoulet with butternut squash and enjoy!

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