Celeriac Colcannon Cakes
1/2 celeriac (about 350g peeled)
400g floury potatoes
150g chopped raw cabbage or kale (I used kale)
1/2 bunch spring onions, shredded fine
60ml reduced fat cream
salt and lashings of black pepper
Boil the potatoes and celeriac until tender. Drain and return to the pan over low heat to steam off any excess water.
Add the cream and mash well.
Meanwhile, steam the cabbage or kale.
Add to the mashed potatoes along with the finely sliced spring onions and mix well.
Shape into cakes and fry in a non-stick pan with a spritz of oil until browned on either side.
Old me would have tossed in several tablespoons of butter too! Now, I don't add it and it still tastes nice.
This makes 2 LARGE portions. I made 1/2 of the mixture into 4 colcannon cakes and kept the other 1/2 for another meal.
Served with 90g steamed broad beans and 2 ears of corn on the cob.
Nutrition Data for full meal
Calories (kcal) 682.5
Protein (g) 29.5
Carbohydrate (g) 123.6
Fat (g) 11.5
Fibre (g) 20.8
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