Balsamic Mushrooms with Colcannon Potato Cake

Servings: Serves: 4

Nutritional Information:

Per serving (316g)

Calories 323, Fat 15g, Saturates 2.2g, Carbohydrate 43g, Sugars 9.7g, Fibre 7g, Protein 7.8g, Salt 0.9g




For the potato cakes, add the potatoes to a pan of water and bring to the boil – cook for roughly 15 minutes until the potatoes have softened. Meanwhile, bring a pan of water to the boil and add the cabbage, cook for 3-4 minutes until soft, then drain the cabbage.


Once the potatoes are cooked drain the water and mash them in a bowl with the butter until smooth. Then stir through the plain flour, cabbage and spring onions.


Shape the mixture into 12 potato cakes and preheat the oil in a saucepan over a medium-high heat. Pan fry the potato cakes for 3-4 minutes on each side until crispy and golden.


For the balsamic mushrooms, add the vegetable oil to a large frying pan over a medium heat, then add the mushrooms and cook for 2-3 minutes.


Add the garlic granules, thyme, balsamic, maple syrup and soy sauce and cook for a further 4-5 minutes until the mushrooms are cooked. Stir in the cornflour mix and cook for 1-2 minutes until the sauce slightly thickens.


To serve, spoon some of the mushrooms over three of the colcannon potato cakes then drizzle with a little sauce from the mushrooms.


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