Colcannon cakes with pancetta recipe | delicious. magazine
Irish colcannon cakes with Italian pancetta and English Stilton for a hearty supper or indulgent brunch. Easy to make, serves 4 in 50 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 1kg floury potatoes, such as Maris Piper or King Edward
- 50g butter
- 1 small onion, very finely chopped
- Few fresh thyme leaves, plus extra to garnish
- 225g savoy cabbage, leaves torn
- Splash of double cream
- 150g thinly sliced pancetta
- Vegetable oil, for shallow frying
- Plain flour, for dusting
- 125g Stilton, cut into 4 slices
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