Cheesy Colcannon Cakes

Cheesy Colcannon Cakes

Crispy colcannon cakes – made from mashed potatoes, cabbage and cheddar cheese – will be your new favorite side dish! They’re perfect for St. Patrick’s Day!

Servings: 18

Recipe Directions
Nutrition Information


4 large Russet potatoes, peeled and diced (about 4 cups)

½ small green cabbage, shredded (about 2 cups)

4 green onions, white and green parts chopped

½ cup almond milk

1 cup GO Veggie! lactose-free cheddar shreds

salt and pepper, to taste

¾ cup flour

1 egg, beaten

oil for frying


  1. Add the potatoes to a large pot and cover with cold water. Stir in a generous pinch of salt. Bring to a boil and cook 15-20 minutes, or until soft. Drain and return the potatoes to the pot.
  2. Use a potato masher to mash the potatoes. Add the cabbage, green onion, and almond milk; stir with a sturdy wooden spoon until smooth. Stir in the cheese; season with salt and pepper.
  3. Chill the mashed potatoes for at least 15 minutes. Stir in the flour and egg.
  4. Use a medium cookie scoop (2 tablespoons) to divide the potato mixture. Form into patties about ½ inch thick.
  5. Heat a thin layer of oil in a nonstick skillet. Add several potato cakes, working in batches if needed, and cook for 2-3 minutes on each side, or until golden and crisp
  6. Blot off excess oil with a towel and transfer to a cooling rack set over a cookie sheet. Serve hot.

Recipe by Healthy Delicious