Colcannon-cakes

Colcannon cakes with poached egg

Using frozen mash and kale saves so much time and fuss – plus you can measure out the exact amount required, so it’s a zero-waste winner too

By , 07 September 2018

(6 votes)

Colcannon cakes with poached egg
  • 40 Mins

  • Serves: 4

  • Price: 74p per serving

Nutritional Info
Each 289g serving contains
  • Energy

    1185KJ

    283KCAL

    14%
  • Fat

    15.9g

    med

    23%
  • Saturates

    2.3g

    low

    12%
  • Sugars

    2.9g

    low

    3%
  • Salt

    0.35g

    low

    6%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
Ingredients
  • 400g frozen Asda Smooth Mashed Potato
  • 200g frozen Scratch Cook Kale, thawed and drained
  • 3 spring onions, sliced, with 1 reserved, to serve
  • 1tbsp frozen Scratch Cook Chopped Parsley
  • 20g plain flour
  • 5 medium eggs
  • 2tbsp rapeseed oil
  • 1tsp white wine vinegar
  • 160g Grower's Selection Sugarsnap Peas, to serve
Method
  • Cook the mash according to the pack instructions.

  • In a large bowl, mix the mash, kale, 2 of the spring onions and the parsley. Add the flour and season with black pepper.

  • Beat 1 of the eggs and stir into the potato mixture. Divide into 8 and shape into cakes by hand.

  • Working in batches, heat some of the oil in a large nonstick frying pan and cook the cakes for 3 mins on each side, turning once, or until golden brown and piping hot in the middle.

  • Bring a pan of water to the boil and add the vinegar. Turn the heat down until the water is barely simmering, and swirl the pan. Crack the remaining eggs, one at a time, into the centre of the pan, swirling gently each time. Cook for 2-3 mins, or until the eggs rise to the surface. Drain with a slotted spoon.

  • Cook the peas according to the pack instructions.

  • To serve, stack 2 cakes on each plate and top with a poached egg. Scatter with the reserved spring onion and serve with the peas.