Colcannon Cakes with Mustard Crème Fraîche

For an Irish favourite with added flair, try these potato, cabbage and apple cakes - served hot with a mustard crème fraîche
Colcannon Cakes with Mustard Creme Fraiche
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Colcannon Cakes with Mustard Creme Fraiche
March 14, 2019
Level Easy
Preparation Time 10 minutes plus chilling
Cooking Time 30 minutes
Serves 2


500g potatoes, cleaned and halved (or use leftover mash)
3 tbsp butter
150g finely shredded savoy cabbage
2 Braeburn or Granny Smith apples
juice of 1 lemon, plus wedges to serve
25g semolina
2 tbsp vegetable oil
125g SpinneysFood Crème Fraîche
2 tbsp grainy mustard
handful rocket leaves, to serve


  • 1

    Put the potatoes in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for 15-20 minutes until tender. Drain well, then return to the heat briefly to dry out. Mash until smooth, beat in 2 tbsp butter and season. Set aside to cool completely

  • 2

    Melt the remaining butter, add the cabbage and 1 tbsp water, season and cook for 2-3 minutes. Set aside. Core and finely chop the apples, then cover with half the lemon juice

  • 3

    Stir the cabbage and apple through the potato mix and shape into small patties, about 3-4cm wide. Dust lightly on both sides with semolina and chill in the fridge for 15 minutes

  • 4

    Heat the oil in a non-stick frying pan and fry the cakes for 3-4 minutes on each side until golden and crisp

  • 5

    Mix together the crème fraîche and mustard. Add lemon juice to taste. Serve the hot colcannon cakes with the mustard crème fraîche, rocket and lemon wedges, for squeezing over