Description: A festive take on traditional Irish colcannon. These golden potato cakes are crisp on the outside, soft inside, and topped with smoked salmon and a bright lemon cream for a celebratory St. Patrick’s Day dish.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving Size: Serves 4
Ingredients
For the Colcannon Cakes
- 2 cups mashed potatoes (cooled)
- 1 cup finely shredded cabbage or kale, sautéed
- 2 green onions, finely sliced
- 1 tbsp butter
- Salt and black pepper
- ½ cup flour (for shaping)
For the Topping
- 6–8 oz smoked salmon
- ½ cup sour cream
- Zest of 1 lemon
- 1 tsp lemon juice
- Fresh dill or parsley
Instructions
- Prepare the mixture: Combine mashed potatoes, sautéed cabbage or kale, green onions, butter, salt, and pepper.
- Shape: Divide mixture into 8 small patties. Lightly dust with flour.
- Pan-fry: Heat a little oil in a skillet over medium heat. Cook cakes 3–4 minutes per side until golden and crisp.
- Make lemon cream: Mix sour cream, lemon zest, and juice. Season lightly.
- Serve: Top each warm cake with smoked salmon, a spoonful of lemon cream, and fresh herbs.
Serving Suggestion
Serve as a festive appetizer, light lunch, or elegant starter for a St. Patrick’s Day gathering.
