Recipes
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
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
(10 votes)
Cook: 40 Mins
Serves: 4
Price: 74p per serving
Nutritional Information
Each 289g serving contains
Energy
1185kj
283kcal
1185kj
283kcal
14%
Fat
15.9g
15.9g
Med
23%
23%
Saturates
2.3g
2.3g
Med
12%
12%
Sugars
2.9g
2.9g
Low
3%
3%
Salt
0.35g
0.35g
Med
6%
6%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
410kj/98kcal
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
1
Cook the mash according to the pack instructions.
2
In a large bowl, mix the mash, kale, 2 of the spring onions and the parsley. Add the flour and season with black pepper.
3
Beat 1 of the eggs and stir into the potato mixture. Divide into 8 and shape into cakes by hand.
4
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.
5
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.
6
Cook the peas according to the pack instructions.
7
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.