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Cheesy Colcannon Cakes

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 18
Author Lauren Keating


  • 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


  • 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.
  • 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.
  • Chill the mashed potatoes for at least 15 minutes. Stir in the flour and egg.
  • Use a medium cookie scoop (2 tablespoons) to divide the potato mixture. Form into patties about 1/2 inch thick.
  • 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
  • Blot off excess oil with a towel and transfer to a cooling rack set over a cookie sheet. Serve hot.