How do I get my Colcannon Cakes crispy?

The recipe instructs baking the patties for 7-10 minutes on each side until lightly browned and crispy, after sauteing the vegetables.

Can I use a different flour if I'm not gluten-free?

Yes, the recipe notes that wheat flour can be used instead of rice flour if gluten-free is not a concern.

What kind of oil is best for cooking these cakes?

The recipe suggests using a high heat oil of choice, specifically mentioning avocado oil as a great option for sauteing and coating the baking sheet.

What can I serve with these Colcannon Cakes?

The recipe suggests serving them with any dipping sauce of choice, noting a spicy Dijon mustard mixed with a teaspoon of ketchup as an example.

How should I store leftover Colcannon Cakes?

Store cooled Colcannon Cakes in an airtight container in the refrigerator for 3-4 days. Reheat in an oven or air fryer for best crispness.

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Colcannon Cakes
[Vegan, Gluten-Free]

RP By: Renee Press

Author Bio

Fire and Earth Kitchen was founded by artist, educator, and self-taught chef Renee Press, as... Read More

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A plate of golden-brown, crispy vegan gluten-free Colcannon Cakes, garnished with fresh parsley and served with a side of spicy Dijon dipping sauce.

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Colcannon Cakes [Vegan, Gluten-Free]

Dairy Free

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, and butter. These cakes are easy to make, only using the simplest of ingredients, and are both vegan and gluten-free. They make a... Read More

Ingredients You Need for 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 teaspoon salt
2 tablespoons nutritional yeast
1/2 teaspoon ground rosemary
1/3 cup rice flour (or wheat flour, if not gluten-free)
Pinch cayenne pepper
1/2 cup water
2 tablespoons high heat oil of choice, avocado oil is great

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How to Prepare Colcannon Cakes [Vegan, Gluten-Free]

Preheat oven to 425°F. Sauté 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 teaspoon of ketchup. Enjoy!

Notes

Feel free to play with the ingredients and come up with new combinations. Cornmeal instead of rice flour, sweet potato instead of russets, broccoli instead of cabbage. You can also add grated carrots, shredded zucchini, or slices of mushroom. They'll be a step away from the traditional Colcannon, but still quite delicious. Feel free to play!