This week, we celebrate St. Patrick's day which is a national holiday in Ireland. Although it falls within the Lenten season, abstinence from meat and alcohol is waved to give way to merrymaking and feasting on the feast of one of their beloved patron saint. The celebration has caught on worldwide simply because it's fun. The colour green and the shamrock leaf are symbols most commonly associated with St. Patrick. The saint apparently used the three leaf shamrock to teach the Holy Trinity to the pagan Irish.
St. Patrick's day this year falls on March 17, a day before the UK Mother's Day, so this weekend is going to be a blast. If you happen to be in London this weekend, and want to join in the festivities, check out this guide. If you just want to chill out at home, why not make a simple commemorative meal.
Here's my toast to St. Patrick: a combination of popular Irish fare on a plate. The base of this dish is colcannon, which is buttery mashed potatoes with cabbage and spring onions. I have added corned beef, which is another Irish fare, and formed them into patties. They are briefly pan fried to form a brown crust. I have served them with baked beans, tomatoes and eggs. It's a very simple and easy to prepare dish that's very satisfying and will leave you more time for merrymaking.
This recipe will make 12 patties, to serve 6 people
1 340 gm. tin of corned beef
2 tbsps. butter
2 cloves of garlic
2 medium onions
3 c. of roughly shredded cabbage
1 c. of spring onion rounds
1 tsp. salt
1/2 tsp. of freshly ground black pepper
2 c. of boiled and mashed potatoes
3 tbsps. of plain flour
3 tbsps. of butter
3 tbsps. of oil
Heat up a pan and add the 2 tbsps. of butter. Fry the garlic on low heat for just a few seconds. Add the onions and increase the heat to medium. Cook until translucent and soft. Add the corned beef and break apart. Fry until it is soft and hot. Add the cabbage and cook for 2-3 minutes until wilted. The cabbage should retain its green colour and fresh taste. Add the spring onions. Stir then take off the heat and transfer to a mixing bowl. Add the salt, black pepper and mashed potatoes. Mix well.
Measure 1/2 c. of the mixture and form into a thick patty. Lightly dust with flour and fry on medium heat in a mixture of oil and butter, until golden brown. The patty is fried just until it has a brown crust, which will only take a few minutes. This is a soft patty with no binders so don't cook for too long. Serve.
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