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Crispy colcannon & bacon bites with caper aioli
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate traditional Irish colcannon with bacon canapés by Katie Quinn Davies.
Ingredients:
  • 1kg Golden Delight or other starchy potatoes, peeled, chopped
  • 18.20 gm olive oil, plus extra to shallow-fry
  • 250g bacon, rind removed, chopped
  • 100g kale, trimmed
  • 20g unsalted butter
  • 60ml cream
  • 210g breadcrumbs
  • 250.00 ml finely chopped flat-leaf parsley
  • Finely grated zest of 1 lemon
  • 2 eggs
  • 41.20 gm milk
  • 2 egg yolks
  • 42.00 gm lemon juice
  • 250ml sunflower oil
  • 5.90 gm Dijon mustard
  • 37.60 gm light sour cream
  • 250.00 ml flat-leaf parsley leaves
  • 40.00 ml salted capers, rinsed, drained, finely chopped
Instructions:
  • Prepare the aioli by blending egg yolks, lemon juice, and 1/4 tsp salt in a food processor until smooth.
  • While the blender is running, gradually pour in the oil until the mixture becomes thick and smooth. Then, add the mustard, sour cream, vinegar, parsley, and capers, and blend until well combined. Finally, season to taste.
  • Transfer the mixture into a bowl and refrigerate until ready to use.
  • Add the potatoes to a large pot of cold salted water. Bring to a boil over high heat, then reduce to medium-high and simmer for 20 minutes until the potatoes are tender. Drain thoroughly.
  • Heat olive oil in a non-stick pan over medium-high heat. Cook bacon, stirring occasionally, until golden and crisp, about 8-10 minutes. Drain on paper towel.
  • Boil kale in salted water for a quick 2-3 minutes, then drain and finely chop.
  • Place the potato back into the pan over gentle heat and mash it. Mix in the butter and cream until creamy. Add the bacon and kale, stirring well. Take it off the heat and season to taste.
  • Prepare a large baking tray with parchment paper. Shape the potato mixture into 24 patties and place them on the prepared tray.
  • Mix together breadcrumbs, fresh parsley, and lemon zest in a bowl. Season with salt and pepper. In a separate bowl, whisk together eggs and milk. Dip patties in the egg mixture, then coat with the breadcrumb mixture.
  • Heat a generous amount of oil in a spacious non-stick frypan on medium-high heat, followed by shallow-frying patties in batches for 2-3 minutes per side until beautifully golden and crisp. Allow them to drain on paper towel.
  • Enjoy this dish warm alongside a side of flavorful caper aioli.

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