Colcannon Cakes

Ingredients

• 2 1/2 pounds of russet potatoes, peeled and cut into large chunks
• Salt
• 5 tablespoons unsalted butter
• 3 lightly packed cups of chopped chard, kale, spinach, or cabbage
• 1/2 cup of green onion greens, chopped
• 1 cup milk or cream
• About 3 cups of colcannon
• 1 cup flour
• 1 egg
• 2-3 teaspoons salt
• 4 tablespoons butter or vegetable oil
• Lemon for garnish

Directions

1. Prepare the colcannon first. Set the potatoes in a pot and add cold, generously salted water to cover them by an inch. Bring the water up to a boil, then cook the potatoes until a fork slides in easily, about 15 to 20 minutes.
2. Drain the potatoes, then take them out of the pot. While the pot is still warm, melt the butter in it. Stir in the chopped greens and cook until they soften, 3-4 minutes. Add the green onions and cook for another minute.
3. Return the potatoes to the pot, pour in the milk or cream, and mash everything together until the mixture is evenly combined. Stir the egg, flour, and salt into the colcannon. If the mixture feels too soft to handle, chill it for 15 minutes or longer so the cakes are easier to form.
4. Shape the mixture into small cakes in any size you like, pressing them flat enough to cook through before the outsides get too dark. If the mixture is too loose to shape neatly, add more flour until it holds together.
5. Warm the butter or vegetable oil in a large pan over medium-high heat. Add the patties in batches, leaving space between them. Reduce the heat to medium and fry gently until the bottoms are golden, about 3-4 minutes.
6. Flip the cakes and cook the second side. Transfer them to a paper towel while you finish the remaining batches. Serve with slices of lemon.