"May the lilt of Irish laughter lighten every load,
May the mist of Irish magic shorten every road,
And may all your friends remember all the favors you are owed!"
|Lucky Leprechaun Latkes|
2 Tbsp. fresh Spring garlic, minced
pinch of Kosher salt
3/4 cup Vegenaise
1 Tbsp. fresh lemon juice
Add a pinch of salt to the minced garlic and muddle. Mix in the lemon juice and Vegenaise, blend well, and set aside.
12 Dutch Yellow Baby Potatoes
1/2 cups shredded cabbage
2 green onions, diced
Steam the potatoes about 10 minutes, then add the shredded cabbage to the pot and steam another 3 minutes or so until potatoes are very tender and the cabbage is softened. Put the potatoes and cabbage in a bowl and mash together with a fork. Blend in the diced green onions. Let mixture cook enough to handle.
|Pot O'Dutch Yellow Baby Potatoes|
1/3 bottle of beer
1 cup panko bread crumbs
seasalt and fresh ground pepper
In a small bowl mix the flour and beer together until the consistency of buttermilk. Put the panko bread crumbs on a separate plate, mixing in a few twists of fresh black pepper and seasalt.
Okay, here we go!
- In a small saute pan put about 1/2" of vegetable oil and turn heat to medium high.
- With wet hands take some of the colcannon mixture and form into a patty.
- Dredge the patty in the flour/beer batter, letting the excess drip off.
- Place the patty on the panko crumbs and turn to cover completely.
- When the oil is sizzling, gently place a patty in the pan and cook on each side about 3-4 minutes until golden brown. (If you can fit 2, go for it.)
- Remove the patty from the oil and place on paper towels to blot.
- Cook the remaining colcannon patties.
- Serve each pattie/cake/latke with a small dollap of aioli.
Remember: Never iron a four-leaf clover because you don't want to press your luck.