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Crispy Colcannon Potato Cakes with Smoked Salmon

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These crispy potato cakes use a classic Irish colcannon base with cabbage and scallions, folded with smoked salmon for a savory, elegant appetizer that’s quick and easy to prepare.

Ingredients

Scale
  • 4 large Yukon Gold potatoes (about 2 pounds / 900 g), peeled and chopped
  • 1 cup cabbage, finely shredded (about 70 g)
  • 3 scallions, thinly sliced
  • 4 tablespoons unsalted butter
  • ½ cup whole milk or cream (120 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • ½ cup all-purpose flour (60 g)
  • Olive oil or vegetable oil, for frying
  • 6 ounces smoked salmon, thinly sliced (about 170 g)
  • Fresh dill or chives, chopped (optional)
  • Lemon wedges, for serving

Instructions

  1. Place peeled, chopped potatoes and shredded cabbage in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Reduce to a simmer and cook for 15-20 minutes until potatoes are fork-tender and cabbage is soft. Drain well in a colander.
  2. Return drained potatoes and cabbage to the pot or a large bowl. Add butter and warm milk or cream. Mash together until smooth but still slightly chunky. Stir in sliced scallions, salt, and pepper. Taste and adjust seasoning. Let mixture cool for about 10 minutes.
  3. Once cooled slightly, add beaten egg and flour to the colcannon mash. Stir gently to combine. The mixture should be thick but moist enough to form patties. If too wet, add a little more flour; if too dry, add a splash of milk.
  4. Shape the mixture into 8-10 even patties, about 3 inches (7.5 cm) in diameter and ½ inch (1.5 cm) thick. Place on a parchment-lined tray or plate.
  5. Warm about 3 tablespoons of oil in a large skillet over medium heat until shimmering but not smoking.
  6. Fry the potato cakes in batches, cooking each side for 4-5 minutes until golden brown and crispy. Flip carefully with a spatula to avoid breaking. Adjust heat as needed to prevent burning.
  7. Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve topped with slices of smoked salmon, a sprinkle of fresh dill or chives, and a lemon wedge on the side.

Notes

Use Yukon Gold potatoes for best texture. Ensure colcannon is not too wet to get crispy cakes. Keep cakes warm in a low oven if frying in batches. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, use plant-based milk and butter substitutes. Do not overcrowd the pan when frying to maintain crispiness.

Nutrition

Keywords: potato cakes, colcannon, smoked salmon, appetizer, crispy potato cakes, Irish recipe, easy potato cakes, comfort food

Find it online: https://tempotaste.com/crispy-colcannon-potato-cakes-with-smoked-salmon-easy-recipe-for-perfect-appetizers/