Really simple, so here goes:
1. Peel and quarter the potatoes, place in a large pan and boil until soft (but not mushy. 20 minutes should do).
2. Cut out the core of the cabbage and coursely chop the leaves. Place in another large pan and cover with boiling water (from the kettle) and boil for 4-5 minutes, until wilted (not stewed!). Drain and return to the pan. Add one of the knobs of butter and leave until the potatoes are ready.
3. The optional Scallions can be either chopped and thrown in with the cabbage above or chopped and used as a garnish (raw) with the parsley (later).
4. Mash the potatoes with the milk, another of the knobs of butter and little salt and pepper.
5. Take cabbage and mix into the mash.
6. Place in a larege serving dish, sprinkle with chopped parsley (and the optional scallions if you wish).
7. If you have a spare knob of butter plonk it in the middle and enjoy!
How's that for a wee bit of Colcannon craic :-)
Note: Some of you may know of scallions by another name, spring onions or green onions may be!
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
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