Colcannon cakes with pancetta
- January 2006
- Serves 4
- Takes 50 minutes to make, plus chilling
We’ve teamed this Irish recipe for potato cakes with Italian pancetta and English Stilton – try it for a hearty supper or an indulgent brunch.
- 42.8g (21.7g saturated)
- 49.5g (4.7g sugar)
- 1kg floury potatoes, such as Maris Piper or King Edward
- 50g butter
- 1 small onion, very finely chopped
- Few fresh thyme leaves, plus extra to garnish
- 225g savoy cabbage, leaves torn
- Splash of double cream
- 150g thinly sliced pancetta
- Vegetable oil, for shallow frying
- Plain flour, for dusting
- 125g Stilton, cut into 4 slices
- Cut the potatoes into even pieces and cook in a pan of boiling water for 15-20 minutes, until tender. Drain well, return to the pan and put back over the heat for 30 seconds, shaking occasionally, to drive off the excess moisture. Set aside.
- Meanwhile, melt half the butter in a pan and fry the onion and thyme gently for 6-8 minutes. Add the cabbage and a good splash of water, cover, and cook for 10 minutes, until wilted and softened. Drain and stir the cabbage into the potatoes, with the remaining butter and cream.
- Mash well, divide into 4 and shape into large potato cakes. Put on a baking tray and chill for 30 minutes.
- Heat a frying pan and fry the pancetta briefly on each side until crisp. Set aside.
- Heat a little oil in the pan, dust the cakes with a little flour and fry for 4-5 minutes each side, until just turning golden and crisp. Top each cake with a slice of Stilton. Transfer to a plate and top with pancetta and a few extra sprigs of fresh thyme.
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