St. Patricks Day Recipe – Colcannon Nuggets
I'm a proper Irish country girl raised in Co. Westmeath with sheep, and cows. I've taken a traditional St. Partick's Day recipe and made it a finger food!
Method
- Preheat oven to 180ºC. (350ºF)
- Heat the rapeseed oil in a pan over medium heat then add the cabbage and cook until it starts to soften but still has a little bite to it.
- Place the cooked cabbage on a chopping board and chop until it is really fine then empty into a bowl OR pre-chop in a food processor before cooking.
- Add half of the potato, garlic powder, flour, and thyme leaves then stir well.
- In a separate bowl, whisk the egg, then empty into the potato mixture. Stir well then add the remaining potato until it becomes a thick mixture.
- Using a heart cookie cutter, divide the mixture into heart shapes, letting each one drop into the breadcrumb mixture. Cover with breadcrumbs then place onto a baking tray.
- Drizzle over a little extra oil then bake in the oven for 20 minutes until crispy and golden, flipping halfway.
- Serve 3 nuggets together to make a shamrock shape and add a sprig of chive for a super festive look.
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Recipe Notes & Tips
Make all nuggets as directed then freeze, uncooked, on a cookie sheet until firm. Transfer nuggets to a freezer bag or container. Cook from frozen as directed adding just a few additional minutes if necessary.
If using an air fryer, it is best to cook these nuggets from frozen.