Colcannon Cakes with Warm Smoked Salmon

With leftover potatoes and sprouts, why not try something different.......like these colcannon cakes with smoked salmon. This is a deliciously healthy way to use up winter leftovers.

I made colcannon myself yesterday as I needed a comfort food fix after my first day back at work from the holidays, I made too much so I stored the remaining colcannon in the fridge for this evenings supper.

 Just to try something new,  I thought why not try to make some little potato style cakes with them. Remember, the colcannon I made has only potato, sprouts, 2 tbsp of skimmed milk and leeks. Virtually no fat in that!!!

So, to stick with the low fat theme ( this is January after all) use a low cal  oil spray, and a non stick pan, to fry up these babies! I’m serving these on a bed rocket and some beautiful smoked salmon (also a survivor of the Holiday period).

By grilling the smoked salmon you are getting a completely different texture, but it gives it a delicate touch. Add a drop or two of lemon juice and viola, you have a low fat ,nutritious supper.......or perhaps it’s an idea for an elegant dinner party starter.

Serves 2

Ingredients

·         Low fat colcannon (http://serenasmediumrare.blogspot.com/2012/01/new-year-colcannon.html)

·         Low cal oil spray

·         Rocket leaves, dressed with lemon juice, and seasoning

·         1-2 spring onions

·         2 portions of smoked salmon

·         Lemon juice from half a lemon

·         Salt & pepper

Method

1.       Heat a non stick pan to medium

2.       Mould the colcannon into small circular balls and flatten them a little into patties

3.       Preheat grill to medium

4.       Spray low cal spray on pan and heat the patties, for 6 minutes a side.

5.       Meanwhile, place the smoked salmon on foil and squeeze with lemon juice, and grill for 4 minutes.

6.       Toss rocket, lemon juice, salt, pepper and chopped spring onion together in a bowl.

7.       To serve, lay the salad on the plate, top with 2 patties per person, top with the salmon and finish with a wedge of lemon.