Oven-Baked Irish Potato Colcannon Cakes

These savory oven-baked cakes were created due to my love for the Irish dish

Colcannon, which is traditionally a mix of potatoes, kale or cabbage, onions, parsley, & butter. These cakes are easy to make, only using the simplest of ingredients, and are both vegan and gluten-free. They make a comforting snack these early days of spring, and are full of fiber and potassium.

Oven-Baked Irish Potato Colcannon Cakes [Vegan, Gluten-Free]

Ingredients

• 4 small Russet potatoes (or 3 medium), diced
• 1/2 red onion, chopped
• 1/2 cup red cabbage, chopped
• 1/2 cup green cabbage, chopped
• 1/2 cup fresh parsley, chopped
• 1 tsp salt
• 2 Tbsp nutritional yeast
• 1/2 tsp ground rosemary
• 1/3 cup rice flour (or wheat flour, if not gluten-free)
• pinch cayenne pepper
• 1/2 cup water
• 2 Tbsp high heat oil of choice, avocado oil is great

Preparation

1. Preheat oven to 425 degrees. Saute onion, potatoes, and cabbage together in a deep skillet with 1 tablespoon of oil for 2-3 minutes. Add 1/2 cup water and cover the pan. Let cook for 10-15 minutes on low heat, until potatoes are soft and mashable.
2. Using a potato masher, thoroughly mash potato/cabbage mixture and transfer to a medium bowl. Add the parsley, salt, nutritional yeast, rosemary, rice flour, and cayenne. Stir to combine.
3. Coat a baking sheet with the remaining tablespoon of oil. Form mixture into small palm sized patties and place in rows on baking sheet.
4. Bake for 7-10 minutes on each side until lightly browned and crispy.
5. Serve with any dipping sauce of choice, I used a spicy dijon mustard mixed with a tsp of ketchup. Enjoy!

https://www.onegreenplanet.org/vegan-recipe/colcannon-cakes-vegan-gluten-free/