Spiced Mashed Potato Cakes | Recipes from the Stephanie Alexander Kitchen Garden | Coles

Good day. I'm Stephanie Alexander and this morning I'm making a version of colcannon, which is a traditional Irish dish made with

mashed

potato

es and chopped vegetables and usually kale. Kale is not a very common green vegetable, but it is perfect for this dish. And I'm using Carisma

potato

es, which are exclusive to Coles, and I'm adding my own little tweaks with a little spice. Now to prepare kale, the stem is very hard and you don't use it. Cut these, all these little frilly details. These leaves will be cut very roughly and then I will put them in cold water.

Here I have my cooked potatoes and now I'm going to turn them into a nice puree. Now I want to tell people about a potato masher. If you don't have a potato juicer, you should get one. For anyone who loves

mashed

potatoes, this one is foolproof and makes the most beautiful mashed potatoes. What you need to do is put a reasonable amount of potatoes into the small hopper. Not too many, you don't want it too full. Put the pieces back like this and put the two handles together and see what happens. Perfect mashed potatoes come out.

So now I'm going to give my mashed potatoes a prettier touch. I have my butter and my milk here. I have a very lightly beaten egg and some chopped chives. So, there it goes. Beautiful. I start with a spoon. Inside with the egg. Some chopped tender chives including a lot of green part. There we have the mashed potatoes. Now all you are waiting for are the spicy vegetables. Okay, now I'm going to flavor my kale. I have some hot oil in the pan and add some ginger, closely followed by some finely chopped garlic. Let that sizzle a little.

Next up is a combination of ground cumin and ground coriander and since I like a little heat I add a small amount of spicy green chili. All of that cooks together for about less than a minute, and then I take handfuls of my washed greens and drop them into this mixture with the water that's on the leaves. I stir quickly and then lower the heat a little and cover them well, so that they cook part steam and part simmer. No more than three or four, maybe five minutes. Okay, now I have these wonderfully bright, spicy vegetables that I'm going to mix into the mashed potatoes and then they need to cool a lot before I can make my little burgers.

And I'm going to try it for seasoning. I definitely need salt. Now to the refrigerator to cool completely. And now I'm going to take reasonable sized spoonfuls of my mixture and I'm going to drop them into this flour mixture and try to turn them into sort of little patties. I think fingers and hands are quite useful for this. And then they sit on a tray until I've made as many as I need. I am frying my burgers in a non-stick pan with clarified butter which gives it a delicious flavor and heats up beautifully without burning. Flip the last one over, and since some people like to have their colcannon burgers served with an egg, I fried an egg and we'll put them together on the serving plate.

Okay, well, I'm very happy with my colcannon potato

cakes

. And it is a delicious breakfast, probably too generous, and the Carisma potatoes have worked very, very well.