I love to cook at home for my family.
Anne Salatandre
From Manila, PH
Member Since Mar, 2014
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Recipe for Crispy colcannon & bacon bites with caper aioli
Ingredients

1kg Golden Delight or other starchy potatoes (peeled, chopped)

3 cups (210g) fresh sourdough breadcrumbs

1 cup finely chopped flat-leaf parsley

100g kale (trimmed)

20g unsalted butter

1/4 cup (60ml) pure (thin) cream

1 tbs olive oil (plus extra to shallow-fry)

250g bacon (rind removed, chopped)

Finely grated zest of 1 lemon

2 eggs

2 tbs milk

Caper aioli:

2 tbs salted capers (rinsed, drained, finely chopped)

2 egg yolks

2 tbs lemon juice

1 tsp Dijon mustard

2 tbs light sour cream

1 tsp white wine vinegar

1 cup (250ml) sunflower oil

1 cup flat-leaf parsley leaves

Preparation Method

Make the aioli, whiz egg yolks, lemon juice & 1/4 tsp salt in a food processor.

With the motor running, slowly add the oil until thick & smooth.

Add the mustard, sour cream, vinegar, parsley & capers then whiz to combine & season.

Transfer to a bowl & chill until needed.

Place potatoes in a large pan of cold salted water. Bring to the boil over high heat, then reduce heat to medium-high then simmer for 20 minutes or until tender. Drain well.

Heat olive oil in a non-stick frypan over medium-high heat. Cook bacon, stirring, for 8-10 minutes until golden and crisp. Drain on paper towel.

Blanch kale in a saucepan of boiling salted water for 2-3 minutes. Drain & finely chop.

Return potato to the pan over low heat & mash. Add butter & cream, and mash until combined. Add bacon and kale, and stir to combine. Remove from the heat and season.

Line a large baking tray with baking paper. Roll potato mixture into 24 patties and place on the lined tray.

Combine breadcrumbs, parsley & lemon zest in a bowl and season.

In a separate bowl, whisk eggs and milk together. Coat patties with egg mixture, then coat with breadcrumb mixture.

Heat 1cm extra oil in a large non-stick frypan over medium-high heat, then shallow-fry patties, in batches, for 2-3 minutes each side until golden and crisp. Drain on paper towel. Serve warm with caper aioli.

Crispy colcannon & bacon bites with caper aioli
Prepration Time: 0 hrs 25 mins
Cook Time: 0 hrs 40 mins
Serves: 20 Persons
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