These savory oven-baked cakes were created due to my love for the Irish dish Colcannon, which is traditionally a mix of potatoes, kale or cabbage, onions, parsley, & butter. These cakes are easy to make, only using the simplest of ingredients, and are both vegan and gluten-free. They make a comforting snack these early days of spring, and are full of fiber and potassium.
Oven-Baked Irish Potato Colcannon Cakes [Vegan, Gluten-Free]
- 4 small Russet potatoes (or 3 medium), diced
- 1/2 red onion, chopped
- 1/2 cup red cabbage, chopped
- 1/2 cup green cabbage, chopped
- 1/2 cup fresh parsley, chopped
- 1 tsp salt
- 2 Tbsp nutritional yeast
- 1/2 tsp ground rosemary
- 1/3 cup rice flour (or wheat flour, if not gluten-free)
- pinch cayenne pepper
- 1/2 cup water
- 2 Tbsp high heat oil of choice, avocado oil is great
- Preheat oven to 425 degrees. Saute onion, potatoes, and cabbage together in a deep skillet with 1 tablespoon of oil for 2-3 minutes. Add 1/2 cup water and cover the pan. Let cook for 10-15 minutes on low heat, until potatoes are soft and mashable.
- Using a potato masher, thoroughly mash potato/cabbage mixture and transfer to a medium bowl. Add the parsley, salt, nutritional yeast, rosemary, rice flour, and cayenne. Stir to combine.
- Coat a baking sheet with the remaining tablespoon of oil. Form mixture into small palm sized patties and place in rows on baking sheet.
- Bake for 7-10 minutes on each side until lightly browned and crispy.
- Serve with any dipping sauce of choice, I used a spicy dijon mustard mixed with a tsp of ketchup. Enjoy!