Irresistible Vegan Irish Colcannon Cakes with Garlic Herb Aioli

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 lbs russet potatoes, peeled and cubed 1 large onion, finely chopped 2 cups shredded kale or cabbage 1/4 cup unsweetened plant
• based milk 3 tbsp olive oil Salt and pepper, to taste Garlic Herb Aioli: + 1/2 cup vegan mayonnaise + 2 cloves garlic, minced + 1 tbsp fresh parsley, chopped + 1 tbsp fresh chives, chopped + Salt and pepper, to taste

Instructions

1. Boil the potatoes in a large pot of salted water until fork tender. Drain and return to the pot. Mash the potatoes until smooth, then set aside. In a separate pan, sauté the onion in 2 tbsp olive oil until softened. Add the shredded kale or cabbage, cook for another 3 4 minutes until wilted. Season with salt and pepper to taste. Combine the cooked vegetables with the mashed potatoes and plant based milk. Mix well to incorporate all ingredients. Form the mixture into evenly sized patties and place them on a parchment lined baking sheet. Chill in the refrigerator for at least 30 minutes. In a large skillet, heat the remaining olive oil over medium heat. Pan fry the cakes until golden brown on both sides, about 4 minutes per side.

Chef’s Insight

The secret to perfect colcannon cakes is to make sure the potatoes are fully mashed and combined with the vegetables before forming the patties.

Notes

Feel free to adjust the seasoning to your preference.