Colcannon cakes with pancetta

Colcannon cakes with pancetta

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.

Colcannon cakes with pancetta

  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
657kcals
Fat
42.8g (21.7g saturated)
Protein
20.6g
Carbohydrates
49.5g (4.7g sugar)
Salt
2.1g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. Mash well, divide into 4 and shape into large potato cakes. Put on a baking tray and chill for 30 minutes.
  4. Heat a frying pan and fry the pancetta briefly on each side until crisp. Set aside.
  5. 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.

Nutrition

Nutrition: per serving
Calories
657kcals
Fat
42.8g (21.7g saturated)
Protein
20.6g
Carbohydrates
49.5g (4.7g sugar)
Salt
2.1g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Poached egg recipes

Cabbage and potato cakes with poached eggs

Forget about rösti, we’re all about these potato and cabbage...

Save recipe icon Save recipe icon Save recipe

Smoked cheese potato cakes with crispy kale

Hearty, warming smoked cheese potato cakes pair perfectly with crispy...

Save recipe icon Save recipe icon Save recipe

Healthy breakfast recipes

Spinach and potato cakes with poached eggs

These Indian-spiced spinach and potato cakes topped with a runny...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.